INGREDIENTS:
- 400gr (14oz) Spaghetti
- 300gr (10.5oz) tuna packed in oil
- 4tbsp extra virgin oil
- 1 clove garlic
- 250gr (9oz) tomato paste
- 2tbsp minced parsley
- salt and pepper
DIRECTIONS:
DEZ-Try the canned tuna imported from Italy. The quality of the oil is much
superior to most US-packed fish.
Cook the pasta al dente in plenty of salted water. In the meantime, brown the
garlic, crushed flat, in a seaucepan with the oil. Add the tuna, crumbled and
drained completely of its packing opil, and let the flavors blend over low heat
for a few minutes. Then add the tomato, adjust the salt, add plenty of pepper,
and continue cooking for about 10 minutes. Drain the pasta, pour the tuna
sauce over it, and sprinkle with minced parsley
An easy to prepare traditional Latain spaghetti sauces. Taken from The Food
of Rome and Lazio: History, Folklore and Recipes by Oretta Zanini De Vita,
translated by Maureen B. Fant (Alphabyte, Rome, 1994)
Submitted by David E. Zerga
dzerga6@compuserve.com
