by Simona Carini
Spaghetti col Tonno (pasta with tomato and tuna sauce, or how to use the parsley)
½ – 1 tablespoon olive oil
3 cloves of garlic, peeled
1 15-oz. can of organic tomato sauce
½ tablespoon anchovy paste (optional)
1 7.5 oz. can of tuna (low or minimal mercury, packed in its own juices)
1 lb. spaghetti
¼-cup minced fresh parsley
Put a large pot of water on to boil. Meanwhile pour the olive oil into a small saucepan and warm over very low heat. Add the garlic and let the oil absorb the garlic’s flavor for a few minutes. The cloves will darken in color, but they must not become dark brown.
Add the anchovy paste, if using, stirring it into the oil. Then add the tomato sauce and warm the mixture slowly to a simmer. Cover and allow the sauce to cook for 5 minutes.
Open the can of tuna and pour its contents into a small bowl. Flake the tuna with a fork and mix to stir the juices back in, then pour into the simmering tomato sauce. Stir well, then cover the pan and let the sauce simmer for 10 minutes.
When the water is boiling, add spaghetti and cook until al dente.
When the sauce is ready, add the parsley, turn off the heat, mix well, adjust the salt, and cover again.
Drain the spaghetti and place in a serving bowl. Pour the sauce over and toss. Remove the garlic cloves and serve immediately.