Tuna & Caper Tomato Sauce with Spaghetti

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There are only a handful of ingredients in this simple pasta, all the more reason to use the best quality available. Imported Italian tomato paste, tomatoes and pasta are the key ingredients to search out. Look for tomato paste in a tube; it has deeper flavour and it's much easier to save the unused portion.

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  • 4

Ingredients

  • 3 tbsp (45mL) extra virgin olive oil
  • 2 tbsp (25mL) fresh garlic, finely chopped
  • 1/2 tsp (2mL) chili flakes, or to taste
  • 2 tbsp (25mL) capers, drained
  • 1/4 cup (50mL) tomato paste
  • 1/2 cup (125mL) white wine (optional)
  • 2 tins (198g each) tuna in oil, drained
  • 1 tsp (5mL) anchovy paste (optional)
  • 2 cans (796mL each) diced tomatoes with juices
  • 1 tsp (5mL) salt, or to taste
  • 2 tbsp (25mL) fresh parsley, finely chopped
  • 1 lb (500g) spaghetti

Preparation

Step 1

1. In a large pot, heat olive oil over medium-high, add garlic and chili flakes and lightly saute until garlic is fragrant, about 30 secs.

2. Add capers and tomtato paste and continue to cook and stir until paste has turned slightly orange, about 2 mins. Add white wine and continue to cook for 4 mins or until wine has reduced.

3. Add tuna, anchovy paste, tomtatoes and salt. Cover and bring to a boil, then return to simmer and let cook for 25 mins on low heat, uncovered. Add parsley just before serving; sauce will keep in refrigerator for 5 days.

4. When ready to serve, cook pasta according to package directions in well-salted water. Cook 1lb (500g) spaghetti for 4 people. Toss pasta with desired amount of warmed sauce; it should not be too soupy, the sauce should cling to the noodles.

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