Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

Main Course

Recipe courtesy of The Pasta Bible

Serves 4

Ingredients: 
  • 1 pound dried spaghetti, cooked according to package directions, drained
  • 2 tablespoons olive oil
  • 6 ripe Italian plum timatoes, chopped
  • 1 teaspoon sugar
  • 1 2-ounce jar anchovies in olive oil, drained
  • 4 tablespoons dry white wine
  • 1 7-ounce can tuna in olive oil, drained
  • 1/2 cup pitted black olives, quartered lengthwise
  • 4 1/2 ounces fresh mozzarella, drained
  • salt and pepper to taste
  • fresh basil leaves, for garnish

Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

Click image to enlarge

 

Method: 

Heat oil in a medium saucepan. Add tomatoes and sugar; sauté over medium heat until tomatoes soften, about 5 minutes. Coarsely chop anchovies and add to pan. Add the wine, tuna, and olives; stir to combine. Add the mozzarella and heat through without stirring; taste and add salt and pepper as desired. Add cooked pasta to pan, stir to combine. Divide among serving bowls, garnish with fresh basil.

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