Recipe of the Week
Pasta with Tuna Sauce
Ingredients:
- Two 5 oz. cans Tuna in Olive Oil separated into small pieces
- Olive oil to saute`
- 1 – 2 ounce can of anchovy fillets
- Two tablespoons capers
- Three tablespoons Minced garlic
- Three tablespoons dry Oregano
- Fresh Parsley, chopped
- 28 oz. can Crushed Tomatoes
- Salt and Pepper to taste
- 1/2 cup white wine
- Grated Romano Cheese
- 1/2 lb. Regular Spaghetti
Preparation
Saute the anchovy and capers in olive oil until the anchovy melts, add the minced garlic, allow the garlic to soften but not brown. Add the oregano, salt, pepper and wine. Allow to simmer for about 3 minutes reducing the mixture to about 50%, then add the crushed tomatoes and the tuna and a handful of chopped parsley. Allow the sauce to simmer for 10 to 15 minutes. Cook regular spaghetti al dente, drain and return the pasta to the pot. Pour some sauce onto the pasta and blend. Plate the pasta and use the remaining sauce to cover the pasta in each plate. Sprinkle with grated Romano cheese and enjoy a great easy to prepare meal.
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