Heat some extra virgin olive oil in a frying pan and fry the garlic cloves until they start turning gold.
[TIP: there is a precise technique for Aglio, Olio e Peperoncino I use for all preparations> Peel the cloves and make some incisions on them, put in hot extra virgin olive oil holding the pan in a way they float in the oil. After a while, they will start rolling in the oil so you remove the pan from the heat and let them keep rolling for a few minutes before removing them from the pan.]
Remove the garlic and add the anchovies cut into small pieces, let them fry for a minute and add the tuna, another few minutes and add the peeled tomatoes quickly passed into a blender. Another 2 minutes, a pinch of salt and the sauce is ready for the spaghetti. Serve adding a bit of extra virgin olive oil.
- Onion instead of garlic
- add Chilli pepper
- add parsley
- add taggiasca olives
- no tomato
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