Serves 2-4
The Stuff you need:
- 2 tablespoon olive oil
- splash anchovy oil
- 1 onion, chopped
- 4 cloves crushed garlic
- 1 tablespoon capers, chopped
- 3 whole anchovy slices, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon red pepper flakes OR fresh red chili’s diced ( spice to taste)
- 2 (6 ounce) cans tuna, drained
- 1 (16 ounce) package Jerusalem artichoke spaghetti, gluten free pasta, or whatever pasta you desire ๐
What to do with the Stuff:
- In a large saute pan, heat oil over low heat
- Add anchovies, onion and garlic; cook and stir until onion is tender
- Stir in capers, tomatoes, lemon juice, and parsley
- Season with red pepper ( fresh or flakes) to taste
- Simmer gently for 3 minutes to thicken sauce
- Fold in tuna, and heat through
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Serve over pasta
The Culinary Goddess 