Spaghetti With Italian Tuna & Capers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully meaty flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat. Ingredients:
1 tablespoon olive oil |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 anchovy fillet, finely chopped (optional) |
1 (28 ounce) can crushed tomatoes |
3 tablespoons capers |
2 (6 ounce) cans tuna in olive oil, imported italian |
1 lb spaghetti |
chopped fresh parsley or basil (to garnish) |
Directions:
1. In a large skillet, heat olive oil over medium heat.
2. Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
3. Add crushed red pepper and garlic and saute for another minute.
4. Add tomato sauce and reduce heat to low.
5. Next, add capers and the cans of tuna.
6. I like to drain the oil from one of the cans and leave the oil from the second.
7. Break up the large pieces of tuna with a fork or wooden spoon.
8. Cook pasta in boiling salted water for about 7 minutes or until al dente.
9. Drain, and toss with tuna red sauce in a serving bowl.
10. Sprinkle with basil or parsley and serve.
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