Spaghetti with Tuna and Anchovies

Name: Spaghetti with Tuna and Anchovies (Spaghetti con Tonno Acciugato)
Yield: 4 servings
Cuisine: Italian
Ingredients: ½ cup olive oil; 1 clove garlic, minced; 7 ounces tuna, chopped in small pieces; 1 tablespoon minced parsley; 1 pound spaghetti; 2 pounds tomatoes, peeled and seeded (or canned); Freshly ground pepper to taste; 1½ ounces salted anchovy fillets, rinsed, and chopped in pieces

Spaghetti con Tonno Acciugato

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This dish is popular throughout Italy, and every household has its own version. This one is from the Caviglia family of Rome, whose son Massimo is a good friend. My own variations follow.

Ingredients

½ cup olive oil
1 clove garlic, minced
1½ ounces

Europe
Italy
Rome
Fish course
Pescatarian
Mediterranean
Pasta

Method

Put the oil in a pot and heat it over a medium flame. Add the garlic. When it turns a light golden color, put in the pieces of anchovy. A moment later, add the tomatoes and pepper, and cook for 30 minutes, stirring occasionally.

About 5 minutes before the sauce mixture is ready, start cooking the spaghetti in lightly salted boiling water. At the same time add the tuna to the tomatoes.</