SPAGHETTI WITH ITALIAN TUNA & CAPERS

Spaghetti With Italian Tuna & Capers image

My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.

Provided by Kozmic Blues

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 anchovy fillet, finely chopped (optional)
1 (28 ounce) can crushed tomatoes
3 tablespoons capers
2 (6 ounce) cans tuna in olive oil, imported Italian
1 lb spaghetti
chopped fresh parsley or basil (to garnish)

Steps:

In a large skillet, heat olive oil over medium heat.
Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
Add crushed red pepper and garlic and saute for another minute.
Add tomato sauce and reduce heat to low.
Next, add capers and the cans of tuna.
I like to drain the oil from one of the cans and leave the oil from the second.
Break up the large pieces of tuna with a fork or wooden spoon.
Cook pasta in boiling salted water for about 7 minutes or until al dente.
Drain, and toss with tuna red sauce in a serving bowl.
Sprinkle with basil or parsley and serve.

Nutrition Facts : Calories 847.2, Fat 19.9, SaturatedFat 3.1, Cholesterol 55.2, Sodium 1328.1, Carbohydrate 100.4, Fiber 6.9, Sugar 10.2, Protein 64.1