The perfect recipe for all tuna lovers!
Ingredients for 4 people- 333.33 g of spaghetti alla chitarra Armando
- 1.33 clove of garlic
- 4 anchovies
- 1.33 tablespoon of olives
- 4 tablespoons of extra virgin olive oil
- Half a bottle of tomato puree (about 300/350 g)
- Parsley to taste
- 4 cans of tuna
First, mince the garlic clove and place it in a pan with the oil and anchovies.
Sizzle over low heat until the anchovies are flaked. Then add the olives and tomato puree.
Cook for a few minutes, then add the finely chopped parsley and continue cooking over low heat for 15 minutes.
Cook the pasta in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce, add a ladle of the pasta cooking water, and mix well.
At this point, add the previously drained tuna and finish with a drizzle of raw extra virgin olive oil.
Enjoy your meal!
