An ultra-easy and quick dish to prepare, perfect for those times when you want something easy to cook but satisfying to eat. With a couple of tricks, even a simple canned tuna in oil can be a great ingredient to enrich pasta.
Serves: 2 | Preparation time: 10 mins | Cooking time: 25-30 mins
- Spaghetti: 160 g
- Fresh tomato, better if a bit ripe: 2
- Tinned tuna in olive oil: 120 g
- Anchovy fillets in olive oil: 2
- Garlic: 2 cloves
- Chili pepper: 1 or Chilli flakes: a pinch
- Dried Oregano : 1 tsp
- Extra virgin olive oil (EVOO): as needed
- Salt and pepper: to taste
Boil spaghetti in plenty of salted water and drain when it is still al dente – i.e. a couple of mins before regular cooking time.
Diced tomatoes and set aside.
Heat a couple of tablespoons of Evoo, peel garlic and brown it in the pan with oil and and chilli pepper for a couple of mins, then add anchovies and cook until they start melting. Remove both garlic and chilli pepper.
Drain the tuna from can and use a fork to break the bigger chunks. Add it to the pan along with anchovies and chilli pepper and stir well for a minute.
Add tomatoes, only a little pinch of oregano, mix well all ingredients and cook over medium heat for about 5 minutes.
Add spaghetti as soon as drained and sauté everything together for a few minutes over low heat.
Serve topped with a drizzle of olive oil and the rest of oregano.