Tomato-tuna sauce for pasta

Ingredients for 6 servings:

• 10 tomatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 stalk(s) Celery
• 2 tbsp olive oil
• 1 small can of tomato paste
• 2 small anchovy fillets
• 1 dashes lemon juice
• 1 pinch(s) of sugar
• 1 tbsp butter
• salt and pepper
• basil
• oregano
• Thyme
• ½ liter of water
• n. B. Penne

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Also very tasty as a pure tomato sauce

Dice the tomatoes and celery, removing the white parts from the inside. Peel and dice the onion and garlic. Heat the olive oil and sauté the onion first. Then add the diced garlic and celery and sauté briefly. Stir in the tomato paste and sauté lightly. Add the diced tomatoes and fill the pot with water (about 1/2 liter) until about half full. Season with a pinch of sugar, salt, and pepper, and cover and simmer gently for about 1 hour. Meanwhile, knead the anchovy fillets with 1 tablespoon of butter and refrigerate. After 1 hour of cooking, puree the tomato sauce with a blender or hand blender and simmer for another 1 hour over low heat, stirring frequently. Now bring the water for the penne to a boil, add salt, and cook the desired amount of penne according to the package instructions until al dente. Drain 2 cans of tuna in a sieve and tear into pieces. Season the tomato sauce with basil, oregano, thyme, and a squeeze of lemon juice. Stir in the anchovy butter to thicken the sauce. Then add the tuna pieces and season again with salt and pepper, if desired. Drain the penne and arrange on plates with the tomato and tuna sauce. Garnish with a few basil leaves and serve hot. Tip: The longer the sauce cooks, the better it tastes. If you have time, you can also simmer it for 3 hours. This sauce also tastes delicious as a pure tomato sauce—but then use plain butter, without the anchovy fillets, to thicken it.