Ingredients

• 4-6 cloves of garlic, finely chopped

• Chili flakes to taste (these can be added to the sauce or later individually as desired)

• 3-4 fillets of anchovies

• 5 tablespoons olive oil

• 3 tablespoons finely chopped parsley, fresh Basil and fresh mint (if available)

• 1 1⁄2 cups canned Italian tomatoes, coarsely chopped, with their juice

• 10 ounces tuna packed in oil, drained

• 1 tablespoon lemon zest, 2 table spoons lemon juice 1⁄2 cup kalamata olives, roughly chopped

• 1 tablespoon capers

• Salt and pepper

• 3 tablespoons butter

• 1 pound spaghetti

• 1⁄2 cup Parmigiano Reggiano (or Pecorino)

Cook’s note: This sauce may be prepared ahead of time and refrigerated for 1 or 2 days. Add the butter, however, only after it has been reheated. Some may argue with the introduction of tuna to the sauce, more traditionally prepared without it. Feel free to omit the tuna if you like, the sauce is still yummy. I think the tuna adds depth of flavor as well as making the dish more filling and a one dish meal! Finally, some will object to the inclusion cheese in a pasta dish with fish, again feel free to omit the cheese. I love it just the way it is!

Directions

• Fill a pasta pot with cold water, salt the water, and heat to a boil.

• In a skillet, sauté the garlic in all the olive oil, over medium heat until it has colored lightly. Add anchovies (and chili flakes if desired). Allow the anchovies to melt.

• Add the chopped tomatoes and their juice, stir well, lower the heat and cook at a steady, gentle simmer, uncovered, for about 25 minutes or until the oil begins to separate from the tomatoes.

• Add pasta to the boiling water, cook until al dente, drain pasta when done.

• While the tomato sauce is simmering, drain the tuna and break it up into small pieces with a fork. When the tomato sauce is done, add the tuna mixing it well into the sauce. Add the olives and capers, heat through all the newly added ingredients.

• Add just a light sprinkling of salt, bearing in mind that the tuna is already salty, add pepper and cook at a gentle simmer, uncovered, for 5 minutes. Taste and correct for salt, turn off the heat and swirl in the butter. Add Lemon zest and juice.

• Toss spaghetti in the sauce, add Parmigiano and herbs. Toss to fully combine.

Yield: 4-5 servings

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