This is one of the simplest and yummiest and quickest pasta dishes I make. I saw it on Tony & Giorgio years ago and its been a regular on our dinner table.

Spaghetti all Acciughe e Tonno - Spaghetti with anchovy and tuna

by Giorgio Locatelli
from Tony and Giorgio
Serves 4

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

350g/12oz spaghetti
2 tbsp olive oil
2 garlic cloves, each peeled and cut into quarters
4 anchovy fillets in oil, drained
250g/9oz canned tuna in olive oil, drained
50ml/2fl oz white wine
50g/2oz capers, rinsed and drained
2 tomatoes, diced
10 basil leaves
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

Method

1. Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.
2. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
3. Drain the pasta, reserving 2-3 tbsp of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems too dry, then serve.