Spaghetti with tuna, olives and capers
Instructions
In a large skillet fry the cloves of garlic and hot pepper in 4 tablespoons of olive oil.
Add finely chopped anchovies and FRY for 1-2 minutes.
Then add peeled tomatoes and Mashers to slightly thicken gravy.
Slightly salted.
Drain the tuna conservation, oil sbriciolatelo with a fork and let brown slightly in a pan with a tablespoon of oil.
Coarsely chop the olives and the capers finely.
When the sauce is almost ready add the tuna, olives and capers and simmer another 5 minutes to blend the flavors.
Meanwhile, boil the pasta "al dente", drain and stir-fry it just in the pan with the sauce.
Turn, sprinkle fresh parsley chopped, turns the pasta in the sauce and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 400 g of peeled tomatoes
- 120 g of tuna in olive oil
- 70 g of green olives
- 1.5 tablespoons of capers in brine
- 1 sprig of parsley
- 2 cloves of garlic
- 5 tablespoons of olive oil extra virgin
- Hot pepper
- Salt
- 2 anchovies in olive oil