Tuna sauce (2) (Sugo al Tonno (2))
Instructions
In a saucepan bring to a boil the peeled tomatoes with their liquid, a clove of garlic and a pinch of salt.
After a quarter of an hour lower the heat to a minimum, with a wooden spoon mash the tomatoes and let evaporate some of the liquid.
Remove from heat.
Remove the garlic clove.
Drain oil from tuna, sbriciolatelo with the prongs of a fork and add to tomato sauce, mixing well.
Add two tablespoons of olive oil and finely chopped anchovy.
Pour over hot spaghetti.
n thin Spaghetti
Ingredients and dosing for 4 persons
- 120 g of tuna in olive oil
- 1 box of peeled tomatoes (250 g boxes)
- 1 clove of garlic
- 1 anchovy
- 2 tablespoons of olive oil
- 1 pinch of salt