Spaghetti sauce


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


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


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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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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