Spaghetti with tuna fish
When there is little or nothing in the pantry, spaghetti with tuna is one of the most popular recipes to save dinner. Tinned tuna is never missing, neither is pasta, and little else is needed: garlic, chilli pepper, a few capers, olives and a couple of anchovies in oil.
Spaghetti with tuna, ingredients for 4 people
- 360g of spaghetti
- 180g of tuna in oil (drained)
- 1 garlic clove
- 1 dried chilli pepper
- 2 anchovies in oil
- 1 tablespoon of capers in salt
- 1 tablespoon of green olives
- ½ glass of dry white wine
- 4 spoons of extra virgin olive oil
- Parsley to taste
How to prepare spaghetti with tuna
To prepare spaghetti with tuna start by desalinating the capers under running water and chopping them roughly together with the olives. Put the oil, garlic, chopped chilli pepper and anchovies in a frying pan.
Turn on the heat and fry the garlic well. When the anchovies have melted, lower the heat to low and add the drained tuna, crumbling it with a fork.
Allow the flavours to infuse for a minute or two, then add the capers and olives, turn up the heat to high and pour in the white wine. Let it evaporate and, when you no longer smell the alcohol, turn off the heat.
Boil the pasta in plenty of salted water, drain it "al dente" keeping aside some of the cooking water and transfer the pasta to the pan with the sauce. Turn the heat back on and fry the pasta for a minute or two, stirring in the remaining water.
When the sauce has mixed well with the pasta, turn off the heat and add the chopped parsley. Enjoy your meal!
