Spaghetti with Tuna and Anchovies

Sackville's Note:

For the fish-lovers among us....

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 cloves garlic, minced
• 500 g ripe plum tomatoes or 1 (400 g) can chopped tomatoes
• 4 tablespoons olive oil
• 1 (200 g) can tuna, in olive oil
• 8 oil-preserved anchovy fillets
• 1 tablespoon salt-cured capers, rinsed
• 8 green olives
• 8 black olives
• salt & freshly ground black pepper
• 2 tablespoons parsley, finely-chopped
• dried chili pepper flakes
• 500 g spaghetti

Directions:

1. If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
2. Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
3. If using canned tomatoes, strain them.
4. Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
5. Add the tomatoes, stir well, and leave to simmer for 10 minutes.
6. Meanwhile, drain the tuna and flake into pieces.
7. Drain the anchovies as well and chop.
8. Slice the flesh off the olives and also chop.
9. Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
10. Check to see if you need salt.
11. The anchovies are very salty so you may not.
12. Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
13. Meanwhile, cook the spaghetti according to the packet directions.
14. Drain, turn into a serving dish, pour over the sauce and mix thoroughly.