March 26, 2013 by dgarnett2013
Spaghetti with tuna sauce: Marcella Hazan’s The Classic Italian Cookbook
- 1/2 clove garlic, peeled and finely chopped
- 4 tabs olive oil
- 3 tabs finely chopped parsley
- 400g tin Italian tomatoes, coarsely chopped with their juice
- 285g Italian or Spanish tuna, drained
- Salt and pepper
- 40g butter
- 450g spaghetti
In a frying pan, saute the garlic with all the olive oil over medium heat until it has coloured lightly. Add the chopped parsley, stir and cook for another half minute. .
Add the chopped tomatoes and their juice, stir well, lower the heat and cook at a steady, gentle simmer, uncovered for about 25 mins, or until the tomatoes separate from the oil.
While the tomatoes are simmering, drain the tuna and break it into small pieces with a fork. When the tomato sauce is done, add the tuna, mixing it well into the sauce. Add just a light sprinkling of salt, bearing in mind that the tuna is already salty, add pepper and simmer gently, uncovered for 5 mins. Taste and check salt, turn off the heat and mix in the butter.
Cook spaghetti until al dente in plenty of salted water. Drain and transfer at once to a warm serving bowl. Mix in all the sauce and serve immediately.
Note: The sauce can be prepared entirely ahead of time and refrigerated for one or two days. Add the butter, however, only after it has been reheated.