(Spaghetti con Acciughe e Tonno)
This recipe one of Austin’s and Michael’s favorites. It is very easy to make and makes a great dinner with a salad and a loaf of Italian bread.
1/4 cup extra-virgin olive oil
3 Tbsp unsalted butter
2 garlic cloves, finely chopped
6 anchovy fillets in olive oil
2 7 oz cans of Italian tuna packed in olive oil, drained and finely chopped
3/4 cup dry white wine
plenty of freshly ground black pepper
6 Tbsp finely chopped fresh flat-leaf parsley
16 oz spaghetti or linguine
- Warm the oil and butter in a large skillet over medium-low heat. Add the garlic and cook gently. Do not let it brown.
- Add the anchovies and 1 tablespoon of their oil to the pan. Let the anchovies dissolve completely. Add the tuna and stir, then pour in the wine. Allow it to evaporate until a thick, fairly smooth sauce is formed. Season liberally with pepper and stir in the parsley.
- Pour on top of cooked pasta and serve.