Spaghetti with anchovy and tuna

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Name: Spaghetti all' acciughe e tonno
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 350 grams Spaghetti; 2 tablespoons Olive oil; 2 cloves Garlic Each cut into quarters; 4 Fillets Anchovies In oil, drained; 250g Tuna Canned in olive oil, drained; 50 ml Dry white wine; 50 grams Capers Rinsed and drained; 2 Tomatoes Diced; 10 Leaves Basil; 2 tablespoons Extra virgin olive oil; Salt Sea; Black pepper Freshly ground

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INGREDIENTS

350 grams Spaghetti
2 tablespoons Olive oil
2 cloves Garlic ; Each cut into quarters
4 Fillets Anchovies ; In oil, drained
250g Tuna ; Canned in olive oil, drained
50 ml Dry white wine
50 grams Capers ; Rinsed and drained
2 Tomatoes ; Diced
10 Leaves Basil
2 tablespoons Extra virgin olive oil
Salt ; Sea
Black pepper ; Freshly ground

Servings

INSTRUCTIONS

Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.

Meanwhile,heat the olive oil in a frying pan, add the garlic and fry over a 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 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 tablespoons of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems to dry, then serve. In Italy you wouldn't put cheese on a pasta with any sort of seafood, even canned tuna.

NOTES

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Spaghetti all' acciughe e tonno

350 grams Spaghetti 
2 tablespoons Olive oil 
2 cloves Garlic Each cut into quarters
4 Fillets Anchovies In oil, drained 
250g  Tuna Canned in olive oil, drained
50 ml Dry white wine 
50 grams Capers Rinsed and drained
2  Tomatoes Diced
10 Leaves Basil 
2 tablespoons Extra virgin olive oil 
  Salt Sea
  Black pepper Freshly ground

Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.

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Spaghetti all' acciughe e tonno
stevejeffrey

Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 4 Servings

Calories: 543
Calories from Fat: 113 (21%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 3.3g
Cholesterol 21.5mg		7 %
Sodium 767.4mg		26 %
Potassium 618.3mg		16 %
Total Carbohydrate 71g		21 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 66.2g
Protein 34.7g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 543

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