Tonno Recipe

Entry: Joey 

This recipe for Tonno con Spaghetti came out wonderfully.  There's so many variations out there but I would make this exact version again. 

Maybe try it with fresh tuna if I had it adding a bit more olive oil.  People sub parsley for basil, capers for olives, and they add juice from the lemon in addition to zest but I think that's too lemony. Add lots of black pepper at the end but be careful with the salt.  

• Spaghetti for 2
• 2 cans solid Tuna packed in olive oil 
• 1 tablespoon of finely chopped basil
• Lemon zest from one lemon
• 2 tablespoon of chopped black Sicilian olives
• Chili Pepper flakes to taste
• 4 Garlic Cloves chopped fine
• 4 fillets of Anchovies
• Olive oil
• Salt & pepper to your taste.
• Pasta water 

While the pasta is boiling in salted water, take a frying pan and pour in it 2-3 tablespoons of olive oil, 4 anchovies fillets with a bit of the oil, garlic, olives, and hot pepper flakes to taste.  Sauté until garlic is roasted not burnt and anchovies have dissolved. 

Add the tuna with some of the oil and lemon zest into the pan. Mix the well and remove from stove.  

Spoon spaghetti on top of tuna adding pasta water to make desired sauciness. Add basil and mix well.  Salt and pepper to taste accounting for salt already in the fish. 

Buona Mangiata