Spaghetti with tuna sauce
- 1/2 tablespoon olive oil
- 2 cloves of garlic (3 if they are small)
- 1/2 tablespoon anchovy paste (optional, but nice)
- one 15 oz. can organic tomato sauce
- one 7.5 oz can Pacific troll- or line-caught albacore, hand packed and preserved in its juice
- 1 lb spaghetti
- coarse salt
- 1/4 cup chopped fresh parsley
While a big pot with water is happily getting to boiling point, warm up the olive oil in a saucepan over low heat. Add garlic and let the oil absorb the garlic’s flavor for a couple of minutes (making sure the cloves don't brown). Add anchovy paste, if using, and stir it into the oil. Pour the tomato sauce into the pan, bring slowly to a low boil and cook on low heat, covered, for five minutes.
In the meantime open the can of albacore and empty it into a small bowl. Flake the fish with a fork and mix to stir the juices back in, then add it to the simmering tomato sauce. Stir well, then cover the pan and let the sauce cook over low heat for another 10 minutes. When the sauce is ready, add the parsley, turn off the heat, mix well and cover again.
When the water has reached a rolling boil, add a handful of coarse salt, stir, then toss in the spaghetti and cook for the amount of time printed on the package (taste a strand one minute before the time set). Drain the spaghetti and pour it in a serving bowl, then toss it with the sauce, remove the garlic cloves and serve immediately.