Spaghetti Al Tonno

Name: Spaghetti Al Tonno
Ingredients: 18 oz spaghetti; 1 - 7 oz can tuna in olive oil, drained and oil reserved; 2 cloves garlic, minced; 1 tbsp capers; 4 None anchovy fillets, chopped; 1 None mild red chili, deseeded and finely sliced; 1 tbsp tomato paste; 2 tbsp fresh parsley, finely chopped + extra chopped parsley to garnish; 1 - 13.5 oz can chopped tomatoes; 1 tsp granulated sugar

10 ingredients

2 steps

Ingredients

18 oz spaghetti
1 - 7 oz can tuna in olive oil, drained and oil reserved
2 cloves garlic, minced
1 tbsp capers
4 None anchovy fillets, chopped
1 None mild red chili, deseeded and finely sliced
1 tbsp tomato paste
2 tbsp fresh parsley, finely chopped + extra chopped parsley to garnish
1 - 13.5 oz can chopped tomatoes
1 tsp granulated sugar

Directions

1

Cook spaghetti in boiling, salted water for about 10 mins or until just tender. Drain.
2

Meanwhile, heat tuna oil with garlic, capers and anchovies. Cook for 1 min. Add chili, tomato paste, parsley, tomatoes and sugar and bring to a simmer. Cook gently for 5 mins. Season to taste and add tuna. Toss with pasta and serve on warmed serving plates, garnished with parsley.