Best Tuna Sauce in World
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (spirelli or penne)
- 1 can tuna in olive oil
- 1 lemon peel, untreated
- olive oil
- 1 bunch basil, finely chopped
- salt and pepper
- 1 can anchovies
- Capers
- 2 cloves garlic
- 1 packet tomato (s), cut into pieces
- 1 bunch parsley, finely chopped
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cook pasta al dente.
- Put the tuna in a small bowl and pick it apart with a fork. Add the lemon peel, lemon juice, 2 tablespoons of olive oil, basil, a pinch of salt and pepper and let rest for a moment.
- In the meantime, heat 2 tablespoons of olive oil in a pan and fry the anchovy fillets in it. Peel the garlic and cut into fine slices, add to the anchovies together with the capers (amount as desired), fry for a few minutes, stirring constantly, then add the tuna mixture and the tomatoes. Let simmer for about 5 minutes.
- Strain the pasta and mix immediately with the hot sauce, adding parsley.
- If necessary, add a few more shots of olive oil and some pasta cooking water so that the sauce stays nice and fluffy.
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