I travel a lot for work. When I get home I always want a delicious home cooked meal to eat. The problem is, I don't usually want to stop into the supermarket at 9pm after being on the road for 6 days. Which is why I love this recipe. It's quick and delicious. And I almost always have all the ingredients on hand.
Being such a simple recipe I think it's of the utmost importance that the quality of the ingredients be top notch. I always buy the best canned tuna and anchovies I can find, packed in olive oil. (And I buy a few when my favorite brand goes on sale).
My Italian husband also taught me this little tip. The longer the jar of anchovies have been sitting open in the fridge the stronger the taste gets. (I only like a hint of 'anchovy' taste in my food.) So I always adjust the amount of anchovies in my recipes accordingly. —Flirty Foodie
small peperoncino crushed or a few pepper flakes (to taste)
clove of garlic, peeled
black olives, diced
parsley, finely chopped
In This Recipe
Place a large pot of water to boil. Once the water reaches a full boil add salt to taste. (I use about 1.5 tsp of course sea salt for this amount of pasta.) Add pasta. Cook to package indicated "al dente". Drain pasta once cooked, setting aside a little bit of pasta water. (Set aside more than you need. Once its down the drain there is no turning back.)
While water for pasta is cooking, add olive oil, hot pepper, garlic, and anchovy to a medium sized pan. Cook on low heat for about 10 minutes. Stir occasionally to ensure that anchovy fillet fully breaks apart into very small little pieces. Turn garlic so it doesn't burn. Then add tuna and olives to pan so it heats through (about 1-2 minutes). Discard garlic clove.
Add spaghetti cooked to al dente and approximately 1/4 cup of pasta cooking water to pan with tuna. Mix all ingredients together in pan on high medium-heat (for another minute or two) while cooking water evaporates out and flavors combine. Serve.