Collection: Pasta al Tonno

Spaghetti al Tonno (4 servings)

- 400g Spaghetti

- 100g Tuna fillets in olive oil (drained)

- 4 anchovy fillets in olive oil

- 2 garlic cloves

- 1 tin of peeled tomatoes

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.

Variants:

- Onion instead of garlic

- add Chilli pepper

- add parsley

- add taggiasca olives

- no tomato

 

 

  

 

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