My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1 anchovy fillet, finely chopped (optional)
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons capers
- 2 (6 ounce) cans tuna in olive oil, imported Italian
- 1 lb spaghetti
- chopped fresh parsley or basil (to garnish)
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
- Add crushed red pepper and garlic and saute for another minute.
- Add tomato sauce and reduce heat to low.
- Next, add capers and the cans of tuna.
- I like to drain the oil from one of the cans and leave the oil from the second.
- Break up the large pieces of tuna with a fork or wooden spoon.
- Cook pasta in boiling salted water for about 7 minutes or until al dente.
- Drain, and toss with tuna red sauce in a serving bowl.
- Sprinkle with basil or parsley and serve.