Spaghetti with tuna and anchovies


Ingredients 12
Servings 4
Time +/- 5-10 min

Ingredients

  • 350
    g
    uncooked spaghetti
  • 65
    ml
    olive oil
  • 1
    onion, finely chopped
  • 15
    ml
    capers, finely chopped
  • 50
    g
    anchovy fish fillets, finely chopped
  • 60
    ml
    tomato purée
  • 100
    ml
    water
  • pinch cayenne pepper
  • salt and freshly ground black pepper to taste
  • 200
    g
    tuna, drained
  • 100
    g
    cherry tomatoes, halved
  • 30
    ml
    finely chopped parsley
 

Method

+/- 30 min
 
Cook the spaghetti in rapidly boiling salted water till soft. Drain well. Heat the olive oil and sauté the onion till soft. Add the chopped capers and anchovies and stir-fry lightly. Add the tomato purée and water. Simmer till the sauce thickens. Season with cayenne pepper and salt and pepper to taste. Add the tuna and the tomatoes, mix and heat till warmed through. Spoon on top of the spaghetti. Sprinkle with chopped parsley and serve immediately. Serves 4.
 

Read more on: fish/seafood
 

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