8 April 2012

SPAGHETTI WITH TUNA, OLIVES AND CAPERS

SPAGHETTI WITH TUNA, OLIVES AND CAPERS
One of those no-effort, quick, Italian recipes, and we make it quite often with only tomato and tuna. This time we added olives, capers and oregano, a variation we will definitely continue, but the sauce is also very tasty without. 

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For 2 big Portions: 
250g spaghetti
1 tin chopped tomatoes
1 tin of tuna in olive oil, drained, and cut into smaller pieces
2 cloves garlic, peeled
olives, stones removed, whole or cut in half
capers, drained and washed to rinse off the salt
extra virgin olive oil
1 vegetable stock cube, or salt
dried oregano

In a large saucepan heat plenty of salted water for the spaghetti. In the meantime, heat 2 Tbsp olive oil in a second pan. Add the whole garlic cloves and fry gently until lightly brown. Add the capers and olives and fry for a little, then add the tomatoes and the stock cube (or salt), and stir well. Simmer until the sauce has slightly thickened, at which point usually the oil starts to separate on top. Towards the end, add the tuna pieces, stir, and carry on to simmer until the sauce is nicely thick to coat the spaghetti. In the meantime, boil the spaghetti. Once boiled, drain over a bowl to keep some of the pasta water, then add to the tuna tomato sauce and stir well. In case the sauce is too thick, add a little of the pasta water. Before serving sprinkle with dried oregano. 

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SPAGHETTI WITH TUNA, OLIVES AND CAPERS      




For 2 big Portions: 

250g spaghetti
1 tin chopped tomatoes
1 tin of tuna in olive oil, drained, and cut into smaller pieces
2 cloves garlic, peeled
olives, stones removed, whole or cut in half
capers, drained and washed to rinse off the salt
extra virgin olive oil
1 vegetable stock cube, or salt
dried oregano

In a large saucepan heat plenty of salted water for the spaghetti. In the meantime, heat 2 Tbsp olive oil in a second pan. Add the whole garlic cloves and fry gently until lightly brown. Add the capers and olives and fry for a little, then add the tomatoes and the stock cube (or salt), and stir well. Simmer until the sauce has slightly thickened, at which point usually the oil starts to separate on top. Towards the end, add the tuna pieces, stir, and carry on to simmer until the sauce is nicely thick to coat the spaghetti. In the meantime, boil the spaghetti. Once boiled, drain over a bowl to keep some of the pasta water, then add to the tuna tomato sauce and stir well. In case the sauce is too thick, add a little of the pasta water. Before serving sprinkle with dried oregano. 
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