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Categories:Viewed: 78 - Published at: 8 years ago
Ingredients
- 160 grams spaghetti (about 6 oz)
- 80 grams tuna, packed in olive oil - drained (about 1/2 cup)
- 1 anchovy fillet, packed in olive oil
- 1 small peperoncino crushed or a few pepper flakes (to taste)
- 1 clove of garlic, peeled
- 2 tablespoons black olives, diced
- 1/2 teaspoon parsley, finely chopped
Method
- Place a large pot of water to boil. Once the water reaches a full boil add salt to taste. (I use about 1.5 tsp of course sea salt for this amount of pasta.) Add pasta. Cook to package indicated "al dente". Drain pasta once cooked, setting aside a little bit of pasta water. (Set aside more than you need. Once its down the drain there is no turning back.)
- While water for pasta is cooking, add olive oil, hot pepper, garlic, and anchovy to a medium sized pan. Cook on low heat for about 10 minutes. Stir occasionally to ensure that anchovy fillet fully breaks apart into very small little pieces. Turn garlic so it doesn't burn. Then add tuna and olives to pan so it heats through (about 1-2 minutes). Discard garlic clove.
- Add spaghetti cooked to al dente and approximately 1/4 cup of pasta cooking water to pan with tuna. Mix all ingredients together in pan on high medium-heat (for another minute or two) while cooking water evaporates out and flavors combine. Serve.
