Spaghetti with tuna (Pantry recipe)


  • ½ teaspoon parsley, finely chopped
  • 2 tablespoons black olives, diced
  • 1 clove of garlic, peeled
  • 1 small peperoncino crushed or a few pepper flakes (to taste)
  • 1 anchovy fillet, packed in olive oil
  • 80 grams tuna, packed in olive oil - drained (about ½ cup)
  • 160 grams spaghetti (about 6 oz)

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 yo...

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