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Spaghetti With Tuna Fish Sauce

Italian.Chef's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Flat anchovy fillets 4 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Canned crushed tomatoes 28 Ounce (1 Can, Italian Style Or Whole)
  Freshly ground pepper To Taste
  Canned tuna fish in olive oil 7 Ounce, drained, flaked (1 Can)
  Chopped parsley 3 Tablespoon
  Spaghetti 1 Pound
  Salt To Taste
Directions

Heat oil in a medium saucepan.
Add anchovies and garlic.
Saute gently about 1 minute; do not let garlic turn brown.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency.
Season with salt and pepper.
Stir in tuna fish and parsley.
Simmer 5 minutes.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Seafood

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