Spaghetti With Tuna And Anchovies Recipe

Name: Spaghetti With Tuna And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, minced; 1 g ripe plum tomatoes or (400 g) can chopped tomatoes; 4 tablespoons olive oil; 1 (200 g) can tuna, in olive oil; 8 oil-preserved anchovy fillets; 1 tablespoon salt-cured capers, rinsed; 8 green olives; 8 black olives; salt & freshly ground black pepper; 2 tablespoons parsley, finely-chopped; dried chili pepper flakes; 500 g spaghetti

Servings: persons

2 cloves garlic, minced
1 g ripe plum tomatoes or (400 g) can chopped tomatoes
4 tablespoons olive oil
1 (200 g) can tuna, in olive oil
8 oil-preserved anchovy fillets
1 tablespoon salt-cured capers, rinsed
8 green olives
8 black olives
salt & freshly ground black pepper
2 tablespoons parsley, finely-chopped
dried chili pepper flakes
500 g spaghetti

1
If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
2
Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
3
If using canned tomatoes, strain them.
4
Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
5
Add the tomatoes, stir well, and leave to simmer for 10 minutes.
6
Meanwhile, drain the tuna and flake into pieces.
7
Drain the anchovies as well and chop.
8
Slice the flesh off the olives and also chop.
9
Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
10
Check to see if you need salt.
11
The anchovies are very salty so you may not.
12
Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
13
Meanwhile, cook the spaghetti according to the packet directions.
14
Drain, turn into a serving dish, pour over the sauce and mix thoroughly.

2127

kcal

Calories

240

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cloves garlic, minced, 1 g ripe plum tomatoes or (400 g) can chopped tomatoes, 4 tablespoons olive oil, 1 (200 g) can tuna, in olive oil, and more.

Yes, Spaghetti With Tuna And Anchovies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Tuna And Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions