Spaghetti With Tuna Fish Sauce Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Olive oil1⁄4 Cup (4 tbs)
 Flat anchovy fillets4 , finely chopped
 Garlic2 Clove (10 gm), finely chopped
 Canned crushed tomatoes28 Ounce (1 Can, Italian Style Or Whole)
 Freshly ground pepper To Taste
 Canned tuna fish in olive oil7 Ounce, drained, flaked (1 Can)
 Chopped parsley3 Tablespoon
 Spaghetti1 Pound
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2650 Calories from Fat 691

% Daily Value*

Total Fat 79 g120.9%

Saturated Fat 12.5 g62.6%

Trans Fat 0 g

Cholesterol 82.7 mg27.6%

Sodium 3026.3 mg126.1%

Total Carbohydrates 405 g135%

Dietary Fiber 17 g68.2%

Sugars 0.5 g

Protein 120 g239.3%

Vitamin A 186.9% Vitamin C 227%

Calcium 57.9% Iron 175.5%

*Based on a 2000 Calorie diet


Heat oil in a medium saucepan.
Add anchovies and garlic.
Saute gently about 1 minute; do not let garlic turn brown.
Press tomatoes through a food mill or sieve to remove seeds.
Stir tomato pulp into saucepan.
Simmer uncovered 25 to 30 minutes or until sauce reduces to a medium-thick consistency.
Season with salt and pepper.
Stir in tuna fish and parsley.
Simmer 5 minutes.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed.