by nick. easy to make--almost everything from cans and boxes and jars, things that can stay in the refrigerator until whenever. the tuna is a "non-doctrinal" ingredient... i added it to increase the overall protein to carbohydrate balance. (wrote this as four portions, but if i make it like this, i'll have the whole thing for dinner. BOOYAH!)
- 2 garlic cloves
- 1 (8 ounce) can tuna fish
- 1 (450 g) can whole tomatoes or 1 (450 g) can diced tomatoes
- 0.5 (16 ounce) box spaghetti
- 0.5 (2 ounce) canolive-oil packed anchovy
- 1 (6 ounce) can tuna
- 1 (4 1/4 ounce) canchopped or diced olives
- 2 1⁄2 tablespoons capers
- 1 tablespoon cayenne pepper
- Thai fish sauce
Directions See How It's Made
- heat pan on low heat. mash both cloves garlic--wooden spoon, heel of hand, whatever--and separate into two equal portions.
- put anchovies and a few tablespoons of their packing oil in pan. take half the garlic and add to anchovies. add cayenne pepper. saute on low heat (hotter, and it'll make the garlic bitter) until anchovies are "dissolved" and garlic is fragrant.
- increase heat, and once pan begins to sizzle, add tuna. stir tuna into mixture, and coat bottom of pan. leave tuna without stirring until it begins to brown. add can olives, and liquid from can.
- add can tomatoes and liquid, add remaining garlic, and mix in well. add capers. add the thai fish sauce. (keeps the tuna from overpowering the anchovies without having to use the additional nutritional nightmare that is the rest of the anchovies.) reduce heat, stirring occasionally.
- in separate pot, boil a few cups of water seasoned with a few tablespoons salt. cook pasta until al dente. drain pasta in a colander.
- remove sauce from heat, pour into pasta pot. pour pasta back into pasta pot. stir.
- serve with garlic bread, caesar salad (good use for the rest of the anchovies), and ground black pepper to taste. will probably not need parmsesean cheese or salt. would be good with a red wine like a valpolicella.