Spaghetti with tuna and anchovies
4 servings
15 minutes
Spaghetti with tuna and anchovies is a bright representative of Mediterranean cuisine, where simple ingredients are transformed into an exquisite dish. The recipe's origins trace back to Italian fishermen who used available canned goods and pasta for a quick and hearty lunch. The flavor of the dish is a balance of salty anchovies, tender tuna, and tangy capers, enhanced by the aroma of fried garlic and the richness of olive oil. This pasta is perfect for both a cozy home dinner and an elegant gathering. Serving on warmed plates helps to reveal its rich flavor nuances. Garnished with fresh herbs, it becomes a true gastronomic delight, combining the spirit of Italian traditions with simplicity in preparation.
1
Drop the spaghetti into salted boiling water and cook for exactly the number of minutes indicated on the package. Ideally, the package should specify the cooking time for al dente spaghetti.
- Spaghetti: 400 g
- Ground black pepper: 5 g
2
While the spaghetti is boiling, prepare the sauce simultaneously. Drain the water from the capers and tuna beforehand. Sauté garlic cloves in olive oil until golden brown, then remove them. Lower the heat and add tuna first, then capers and anchovies, season with pepper, mix everything, increase the heat and keep on for about 3-4 minutes.
- Canned tuna in olive oil: 1 jar
- Pickled capers: 100 g
- Salted anchovies in oil: 0.5 jar
- Garlic: 2 heads
- Ground black pepper: 5 g
- Olive oil: 50 ml
3
Add the cooked spaghetti to the same pan. Mix well for 1 minute without lowering the heat.
- Spaghetti: 400 g
4
Preheat the plates in the oven or microwave and place the spaghetti on the warmed plates! Garnish with greens.