“TunaSketti” EASY, quick, healthy, tasty! – Saturday Weekly Recipe Post

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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 ๐Ÿ˜‰
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

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