Prep time: 5 mins
Prepare time: 15 mins
Ingredients:
2 Tablespoons of of Essential Olive Oil
2 Anchovy Fillets (those packed in oil, not salt)
3 Cloves of Garlic clove, sliced
Pinch of Hot Pepper Flakes
2 Tablespoons of of Drained Capers
1/2 Cup of Kalamata Olives, sliced in two
1 28 oz can of Peeled Crushed Italian Tomato plants
1 6 oz can of Italian Tuna Packed In Oil, drained
8 oz of Spaghetti
A Couple Of Glasses of Fresh Baby Arugula
2 Tablespoons of of Fresh Chopped Parsley
Pepper and salt, to taste
1) Fill a sizable pot with water and sprinkle inside a generous number of salt. Take it to boil.
2) Inside a large non-stick skillet rich in sides, over medium heat saut° together the garlic clove, anchovy fillets and crushed pepper within the essential olive oil before the anchovies melt and also the garlic clove starts to slightly color and prepare lower.
3) Add some crushed tomato plants, capers and olives. Provide a stir and prepare for around ten minutes or until thick and nicely reduced. Add some drained tuna ensuring you don°t break up an excessive amount of and permit something to prepare together over low heat for around 7 or 8 minutes (it is now time to include the spaghetti towards the boiling water and prepare to al dente.)
4) Taste the sauce for seasoning and adapt to taste. Turn heat off and add some fresh parsley and cooked and drained spaghetti. Toss together to mix, put on your serving platter and top the spaghetti using the fresh arugula.
Recipe By: Laura Vitale