Spaghetti sauce

Fish/Seafood
 

Recipe from: 8/1/1997 12:00:00 AM
Preparation time: 15 minutes
Cooking time: 15‑20 minutes
 
 

Ingredients

 
  • 200
    g
    tuna chunks
  • 4
    anchovy fillets
  • 45
    ml
    olive oil
  • 5
    ml
    crushed dried chillies
  • 2
    cloves garlic
  • 5
    fresh tomatoes
  • 60
    ml
    chopped fresh parsley
  • 10
    ml
    salt
  • 400
    g
    spaghetti
  • 10
    capers
  • fresh basil or origanum
  • olive oil
Servings: Change Serving
 
 

Method

 
Flake the tuna and set aside. Rinse the anchovies, pat dry and crush. Heat the oil and sauté the chilli and garlic briefly.
Add the crushed anchovies and stir.
Add the tomatoes and parsley. Season with salt, cover the pan and simmer over medium heat for 10 to 15 minutes.
Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente.
Stir the tuna and capers into the sauce and add a little water to dilute if necessary. Cover and simmer for about 5 minutes.
Drain the spaghetti and immediately stir in the hot sauce.
Garnish with fresh basil or origanum and drizzle with a little olive oil before serving.
 

Read more on: fish/seafood
 

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Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

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