Ingredients
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1 Pound Spaghetti Pasta
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28 ounces Plum tomatoeswe used peeled plum tomatoes in can
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1/2 Cup Extra Virgin Olive Oil
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15 Ounces TunaPacked in olive oil and then drained
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4 fillets Anchovies
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1/2 White Onionchopped
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4 Garlic cloveschopped and whole
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Parsley
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Salt and Pepper
Directions
The pasta ammuddicata (ammuddicata mean “with breadcrumbs”) with tonno, anchovies and plum tomatoes is a very simple but tasty dish, especially if you choose a tuna of excellent quality!
Photo and recipe courtesy of Giovanna Sireno
Steps
1
Done
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Heat three tablespoons of oil in a large skillet. Add onion and garlic, stirring frequently with a wooden spoon until softened, not browned. |
2
Done
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Add the anchovies, stir frequently breaking them up until they have dissolved. Add the drained tonno, and a spoonful of parsley. |
3
Done
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Add the plum tomatoes, a sprinkle of salt and pepper to taste. (Be careful not to add too much salt, being that the anchovies are already salted). Cook for a few more minutes. Reduce heat to the lowest setting just to keep the sauce warm. |
4
Done
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Meanwhile your salted pot of water should already be boiling. Drop in the spaghetti, and cook two to three minutes less, than the package directions. |
5
Done
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Drain the spaghetti. Reserving at least one cup of cooking water in case it’s needed. (Use only, if the pasta seems to be very dry) |
6
Done
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Drop the drained spaghetti back into the same pot, add about two ladles of sauce, a sprinkle of oil, and mix frequently for a few more minutes, until the spaghetti is cooked to your desired taste. |
7
Done
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Remove from heat |
8
Done
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Divide the spaghetti between individual serving plates, that have already been set up, with a light layer of fried breadcrumbs at the bottom. |
9
Done
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Top the spaghetti with a little more sauce, and a sprinkle of breadcrumbs. |
10
Done
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Garnish with fresh parsley. |
11
Done
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Serve immediately! Enjoy! ?? |