Tomato and Tuna Sauce with Olives
Ingredients
- 300 gr pasta (speghetti, linguini or bucatini)
- 50 ml olive oil
- 3 large cloves garlic finely chopped
- ½ tsp red chili flakes
- 3 anchovy filets finely chopped
- 2 tbsp parsely finely chopped
- 1 170gr can of tuna packed in oil
- 1 400 gr whole canned tomatoes
- 20-30 black Greek or Italian olives
- 4 tbsp capers drained (optional)
- 1 tsp salt
- 2 tsp sugar
- freshly ground black pepper
Instructions
- Heat the oil in a deep pan and saute the garlic and red pepper flakes just until you can begin to smell it and add the anchovies and parsley and saute for a moment more. Add the crushed up canned tuna and mix it in well.
- Add the can of tomatoes and 1/3 can of water. Crush the tomatoes with a potato masher and add the salt, sugar and black pepper.
- Cover and cook on a low simmer for 15 minutes add the olives and it's done.
- Put on a pot of water for the pasta and when it comes to a boil add the pasta and cook according to package instructions.
Notes
I don't really have any extra tips or tricks for the recipe except to say that it really only simmers for 15 or 20 minutes. Cooking longer will just kill it's flavor.
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