Spaghetti with Tuna Fish
Instructions:
- 1 1/ 2 tablespoons butter, at room temperature (20 g)
- 1 tablespoon anchovy paste
- 5 tablespoons olive oil
- 2 cloves of garlic, peeled and crushed
- 1 1/ 3 pounds ripe plum tomatoes, peeled, seeded, and cut into thin strips (600 g)
- Salt
- 1 can (6 ounces) tuna packed in oil, preferably olive oil, drained (170 g)
- 1 pound spaghetti or other long pasta (450 g)
- 2 tablespoons finely chopped parsley
- Mix together the butter and anchovy paste until they are evenly blended.
- Heat 3 1/ 2 tablespoons of the olive oil in a large skillet. Add the garlic and cook over moderate heat until the garlic is light brown. Discard the garlic and add the tomatoes. Season with salt to taste. Raise the heat to moderately high and cook, stirring and shaking the pan often, until the excess liquid in the tomatoes evaporates, 10 to 15 minutes.
- In a large pot of boiling salted water, cook the pasta until it is al dente.
- Meanwhile, put the remaining 11/ 2 tablespoons oil in a small skillet and heat over high heat until almost smoking. Add the tuna and saute, stirring, for 2 or 3 minutes.
- Drain the pasta and transfer to a warmed serving dish. Toss rapidly with the anchovy butter to coat. Add the tomatoes and toss; last of all add the hot tuna. Mix well. Sprinkle the parsley on top and serve at once. Be sure to pass a pepper mill at the table.