lunedì 22 marzo 2010


First course - entree

1 lb Spaghetti
2 cans tuna in olive oil
1 tbsp capers, packed in salt, rinsed and chopped
2 anchovy fillets (optional)
1 clove garlic, minced
1 bunch pasley, leaves only, chopped
1/2 tsp tomato paste
1/4 cup black olives, pitted and roughly chopped
1 14-oz can peeled San Marzano tomatoes, roughly chopped
2 tbsp Extra virgin olive oil

Put a tall pot of water to a boil.
Drain the tuna, reserving the oil; crumble it.
In a big skillet on low heat, warm olive oil; add capers, anchovies and garlic and simmer, stirring, until anchovies are dissolved.
Stir in the San Marzano with their sauce, tomato paste and olives and simmer for 8-10 minutes.
Now add the tuna, stir and simmer for 5 more minutes.
Add salt and spaghetti to the boiling water and cook until "al dente" and drain it, reserving some water to thin the sauce if it's too thick.
Place spaghetti in the skillet with the sauce and toss to coat evenly, sauteeing on medium heat.
Sprinkle with the chopped parsley and serve immediately


You can use strained tomatoes, if you don't like piecs of tomatoes in your sauce, same quantity.
You can use the tuna olive oil instead of the fresh one, it is more flavorful but less fresh; the choice is yours, I usually use the fresh one, but if I need to add some extra oil, I add the tuna one.
You can use any pasta you like, it's just usual to use spaghetti.
You can use 1 tsp of anchovy paste instead of anchovy fillet, if you decide to use it.

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