Spaghetti Al Tonno

Name: Spaghetti Al Tonno
Ingredients: 18 ounces spaghetti; 7 ounces tuna in olive oil drained and oil reserved; 2 cloves garlic minced; 1 tablespoon capers; 4 anchovy fillets chopped; 1 red chili mild, deseeded and finely sliced; 1 tablespoon tomato paste; 2 tablespoons fresh parsley finely chopped + extra chopped parsley to garnish; 13 1/2 ounces chopped tomatoes; 1 teaspoon granulated sugar

10 ingredients

2 steps

Ingredients

18 ounces spaghetti
7 ounces tuna in olive oil drained and oil reserved
2 cloves garlic minced
1 tablespoon capers
4 anchovy fillets chopped
1 red chili mild, deseeded and finely sliced
1 tablespoon tomato paste
2 tablespoons fresh parsley finely chopped + extra chopped parsley to garnish
13 1/2 ounces chopped tomatoes
1 teaspoon 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.