Recipe by Kozmic Blues
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.
Top Review by gemgal
FOR TUNA LOVERS!! That is me. The italian tuna packed in oil does have a great taste. When I go to italy I make sure I take advantage of the tuna there. What a great idea in using tuna this way. I am italian and I had never thought of this combo. It is delicious!! I also added olives, like the photo. Thanks for the recipe Kosmic!!
- 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)
Directions See How It's Made
- 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.