250 g/9 oz canned tomatoes
1 clove garlic
120g/4oz canned tuna in oil, drained
2 tablespoons olive oil
1 salted anchovy, head removed, cleaned and filleted, soaked in cold water for 10 minutes, drained and finely chopped


1.Tip the tomatoes and their can juice into a saucepan, add the garlic and a pinch of salt and bring to the boil over a medium heat.
2.Cook for 15 minutes, then lower the heat, mash the tomatoes with a wooden spoon and cook until the liquid has reduced slightly.
3.Remove the saucepan from the heat. Remove and discard the garlic
4.Flake the tuna with a fork and stir into the tomato sauce.
5.Add the olive oil and anchovy and spoon over very hot spaghetti.
6.For spaghetti.

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