in Italy

Spaghetti sauce 'Mezzanotte'

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 can of tuna – species-friendly caught
  • 2 anchovy fillets
  • 1 bunch of spring onions
  • 2 tbsp olive oil
  • 2 tbsp capers
  • 400 g fresh tomatoes, diced, or pizza tomatoes
  • salt and pepper
  • 1 tbsp tomato paste or more
  • Paprika powder, hot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Midnight sauce – spaghetti with tuna and caper sauce

Bring approximately 3 liters of salted water to a boil for the pasta. Drain the canned tuna in a colander. Trim and finely chop the spring onions, then fry them in hot olive oil for about 2 minutes. Stir in the tomato paste and fry briefly. Add the tuna, finely chopped anchovy fillets, and capers, pour in the chopped tomatoes, and heat everything through. Season with salt, pepper, and paprika. When the water boils, add the pasta and cook until al dente. Drain and immediately toss with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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