in Italy

Spaghetti with tuna, anchovies and tomato sauce

updated

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Ingredients for 7 servings:

  • 1 kg tomatoes, pureed
  • 2 jars of anchovy fillet(s), salted
  • 2 cans of tuna
  • 1 garlic clove(s)
  • 1 onion(s)
  • Tomato paste
  • Thyme
  • marjoram
  • oregano
  • 750g spaghetti

Instructions

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

more aromatic than just a tuna sauce

Cook the spaghetti in plenty of salted water until al dente. Rinse the anchovy fillets thoroughly to remove any salt. Then chop them finely and fry them briefly in olive oil, taking care not to overcook them. In the meantime, finely chop the onions and the tuna. Add the onions to the anchovies. Once they’re slightly translucent, add the tuna and the crushed or finely chopped garlic. Stir briefly, then add the passata and a little tomato paste to thicken it. Bring to a boil and simmer for 10-15 minutes, seasoning with plenty of thyme and a little oregano and marjoram. Serve the drained pasta 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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