Spaghetti with Tuna and Anchovies

Name: Spaghetti with Tuna and Anchovies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 2 cloves garlic, minced; 500 g ripe plum tomatoes or 1 (400 g) can chopped tomatoes; 4 tablespoons olive oil; 1 (200 g) can tuna, in olive oil; 8 oil-preserved anchovy fillets; 1 tablespoon salt-cured capers, rinsed; 8 green olives; 8 black olives; salt & freshly ground black pepper; 2 tablespoons parsley, finely-chopped; dried chili pepper flakes; 500 g spaghetti

Submitted by Sackville

"For the fish-lovers among us...."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4-6

ingredients

2 cloves garlic, minced
1 g ripe plum tomatoes or (400 g) can chopped tomatoes
4 tablespoons olive oil
1 (200 g) can tuna, in olive oil
8 oil-preserved anchovy fillets
1 tablespoon salt-cured capers, rinsed
8 green olives
8 black olives
salt & freshly ground black pepper
2 tablespoons parsley, finely-chopped
dried chili pepper flakes
500 g spaghetti

directions

If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
If using canned tomatoes, strain them.
Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
Add the tomatoes, stir well, and leave to simmer for 10 minutes.
Meanwhile, drain the tuna and flake into pieces.
Drain the anchovies as well and chop.
Slice the flesh off the olives and also chop.
Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
Check to see if you need salt.
The anchovies are very salty so you may not.
Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
Meanwhile, cook the spaghetti according to the packet directions.
Drain, turn into a serving dish, pour over the sauce and mix thoroughly.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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