Spaghetti all'Acciughe e Tonno

Name: Spaghetti all'Acciughe e Tonno
Ingredients: 350 g spaghetti; 2 tablespoons olive oil; 2 cloves garlic, quartered; 4 anchovy fillets, in oil,drained; 1 (250 g) can canned tuna, drained; 50 ml white wine; 50 g capers, rinsed and drained; 2 tomatoes, diced; 10 basil leaves; 2 tablespoons extra virgin olive oil; sea salt; fresh ground black pepper

12 ingredients

8 steps

Ingredients

350 g spaghetti
2 tablespoons olive oil
2 cloves garlic, quartered
4 anchovy fillets, in oil,drained
1 (250 g) can canned tuna, drained
50 ml white wine
50 g capers, rinsed and drained
2 tomatoes, diced
10 basil leaves
2 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

Directions

1

Cook the spaghetti in a large pot of boiling salted water until al dente.
2

Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a low heat for about three minutes.
3

Add the anchovy fillets and cook very gently, then increase the heat and add the tuna.
4

Toss for a few minutes, then add the white wine, letting it bubble for a couple minutes.
5

Stir in the capers and tomatoes.
6

Drain the pasta, reserving 2-3 tablespoons of the cooking water.
7

Toss the spaghetti with the sauce, mix in the basil and olive oil.
8

Add a little cooking water if the pasta seems too dry, then serve.