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What's For Dinner? v19.34 - Spaghetti with Canned Tuna Sauce [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-02-22
This previously appeared in WFD in 2014.
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Spaghetti with Canned Tuna Sauce
(from Joy of Cooking 1997 edition)
This is the dish that taught me to fully appreciate Chianti. California wines have fruit or oak flavors, which both are NASTY when combined with the complex garlic-salt-bitter of this sauce. It absolutely requires an earthy Italian wine.
For a while I made this frequently, but the store where I got the oil-cured black olives closed down. Do not use brine-cured olives such as Kalamata, the flavor is completely different. I’m subbing canned California black olives this time. Several brands of oil-cured olives are available online and I’m going to order some.
Makes enough for 1 lb pasta, 6 to 8 servings. I liked it best with "chitarra", sort of a very narrow linguine, which I also haven't seen since that store closed.
1/4 cup extra virgin olive oil
3 tb chopped fresh parsley (divided)
8 large cloves garlic, halved
3 anchovy fillets, rinsed, patted dry and chopped
1 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup hot water (reserve some of the pasta cooking water)
1/2 tsp fennel seeds, crushed
generous pinch red pepper flakes
1 6-oz can tuna, preferably packed in olive oil, drained and flaked
1 tb drained capers
salt and black pepper to taste
Heat olive oil in a skillet over medium-low heat. Add garlic and 2 tb parsley and cook, stirring, until the garlic is softened, about 20 min. Garlic should be no darker than blond or it will get bitter.
Stir in anchovies, olives, fennel seeds, red pepper and hot water. Cook 1 minute and remove from heat.
Stir in tuna, capers and remaining 1tb parsley; add salt and pepper to taste.
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I made this last night to take the pictures, and I’m eating the same thing tonight with the leftover sauce. What’s for dinner at your place?
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