Spaghetti With Tuna Fish Sauce
|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|
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.
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.