Spaghetti con tonno e pomodoro
An extremely simple dish, this is always good as a last-minute meal, since all the ingredients can be kept on hand. Do not serve with cheese.
1/3 cup extra virgin olive oil
2 cloves garlic, crushed
1/4 to 1/2 teaspoon hot red pepper flakes, to taste
1 t anchovy paste
1 can (1 lb) Italian plum tomatoes
1 t coarse salt
12 oz oil-packed (or water-packed) tuna, drained
4 T chopped fresh parsley
1 lb spaghetti
1. Heat the oil in a 10-inch (25-cm) skillet and add the garlic. Fry on medium-low heat until golden, then remove the skillet from the heat. Add the hot red pepper flakes and stir instantly to keep them from burning. (If burned, they become very bitter.) With the pan still off the fire, add the anchovy paste and stir to dissolve with a wooden spoon.
2. Return the skillet to the heat and add the tomatoes and 1 teaspoon salt. Mix and simmer on medium heat for 15 to 20 minutes.
3. Add the tuna, breaking it up with the spoon. Add 3 tablespoons of the parsley and cook for 10 minutes more.
4. Bring 6 quarts (5 1/2 L) water and 1 1/2 tablespoons coarse salt to a boil. Boil the pasta until al dente. Add 1 cup of cold water to stop the cooking process, then drain the pasta. Pour into a heated bowl and pour the sauce over the drained spaghetti, mix well, and sprinkle with the remaining parsley. Serve at once, passing a pepper mill.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press