919
Ingredients
- 1 lb. bronze cut spaghetti
- 5 oz yellowfin tuna in oil (150 grams)
- 4 tbs extra virgin olive oil
- 2 cloves garlic sliced or whole
- 4 stalks parsley
- 1 hot chili pepper or 1/4 to 1/2 teaspoon red pepper flakes
- 14 oz cherry Tomatoes in a can or peeled tomatoes cut in pieces (400 grams)
- 2 tablespoons capers in salt
- 1/2 cup kalamata/Gaeta olives
- Salt (as needed).
Instructions
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Fill a large pot with water and salt place it on high heat. In the meantime start the sauce (sughetto).
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In a large sauté pan add oil, garlic, parsley stalks (keep the top to garnish the spaghetti at the end) and chili pepper.
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On medium heat let the ingredients release their flavor in the hot oil.
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Remove the stalks and add the tomatoes.
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Stir and break the cherry tomatoes and add the capers and olives.
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Add the tuna and be gentle so it doesn’t all break apart.
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As the sauce cooks the water should be boiling, add the spaghetti and a little under al dente remove them using a tong and add them to the sauce.
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Stir gently and add a little pasta water if needed.
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Chop fresh parsley on top before serving and enjoy.
