Known to many Italian families as 'Spaghetti col tonno', this dish usually features as the first course at our Christmas eve dinner party. It's a very simple yet very tasty dish which deserves to be made with good quality tuna.
1/2 tablespoon olive oil
2 whole cloves of garlic, peeled
1/2 tablespoon anchovy paste (optional)
425g organic tomato passata
210g good quality tuna canned in its own oil
salt and pepper, as needed
60ml freshly chopped parsley
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Bring a large saucepan of water to the boil over medium heat. While you are waiting for the water to boil, make the tuna sauce.
In a different saucepan, heat olive oil over low heat then add whole garlic cloves and cook for a couple of minutes. Add the anchovy paste (if using) and stir to combine. Pour in the tomato passata then bring to a simmer and cook on low heat for 5 minutes.
Transfer the tuna and its oil from the tin into a bowl then flake with a fork and mix well with the oil. Add tuna to the tomato sauce, stir and cook for 10 minutes on medium-low heat.
Discard garlic cloves, season to taste with salt, pepper and parsley then stir and cover with a lid.
Add the spaghetti to the boiling water and cook until "al dente". Drain and transfer to a bowl. Add tuna sauce, toss and serve.
If you use tuna canned in water, drain the water before flaking the tuna with a fork.