Monday, 15 July 2013

Spaghetti with anchovies and tuna

The plates were scraped clean last night after this simple store cupboard pasta meal. I haven't cooked this for so long, there is something about warm tuna that doesn't always appeal to me, but last night I really enjoyed this. This recipe is stuck in my recipe book and comes from BBC Food Recipes.

Serves 4
350g spaghetti
2 tbsp olive oil
250g canned tuna
50ml white wine
4 anchovy fillets
2 cloves of garlic
2 tomatoes diced (I didn't have these to add)
50g capers, rinsed and drained
400g tin of chopped tomatoes
10 basil leaves
Salt and freshly ground black pepper
Extra virgin olive oil

Cook the spaghetti in a large pot of boiling water for 8 minutes until al dente. Heat the olive oil in a frying pan, add the garlic and fry over the gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes then add the the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
Drain the pasta, reserving 2-3 tbsp of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and olive oil and season to taste. Add a little of the cooking water if the pasta seems too dry, then serve. 

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