| Cook Time | 25 minutes |
| Servings |
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Ingredients
- Salt to taste
- 1/2 package (250 grams) spaghetti
- 2 (5-ounce/300-gram) cans tuna in olive oil, drained
- 5 anchovy fillets in oil, drained
- 2 tablespoons capers, rinsed and drained
- Fresh parsley leaves to taste
- Extra-virgin olive oil for sautéing and drizzling
- 2 to 3 cloves garlic
- Chile pepper flakes to taste (optional)
- 3 1/2 ounces (100 grams) cherry tomatoes, quartered
Ingredients
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Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti. Meanwhile, in a food processor fitted with the metal blade or a blender, combine the tuna, anchovies, and capers and process.
- Add about 1/4 cup of the pasta cooking water and some parsley and process again to make a smooth, creamy sauce.
- In a large pan, heat some olive oil and sauté thegarlic and the chile pepper, if using. Add the anchovy and caper sauce and whisk to combine.
- Cook over low heat until reduced slightly.
- When the pasta is cooked, reserve some pasta cooking liquid, drain the pasta in a colander, transfer it to the pan with the sauce, and place the pan over medium-high heat.
- Toss the pasta briskly with the sauce, and add 1 to 2 tablespoons of the reserved cooking liquid if the pan looks dry.
- Transfer to a serving dish. Top with the quartered tomatoes, drizzle with a little oil, and serve immediately.