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- Spaghetti with Tuna Sauce
- (Spaghetti con Il Tonno)
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- Ingredients:
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1/4 cup extra virgin olive oil
4 flat anchovy fillets, finely chopped
2 garlic cloves, finely chopped
One (28-ounce) can crushed Italian-style or whole tomatoes
Salt and freshly ground pepper to taste
1 (7-ounce) can tuna in olive oil, drained, flaked
3 tablespoons chopped parsley
1 pound spaghetti
Directions:
Heat olive oil in a medium saucepan.
Add anchovies and garlic.
Saute gently about 1 minute; do not let garlic turn brown.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency.
Season with salt and pepper.
Stir in tuna and parsley.
Simmer 5 minutes.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until 'al dente', 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed. Serve immediately. Makes 4 servings.
That's it!
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