Fettuccine with Tuna

By AMNW

3 tablespoons extra-virgin olive oil

6 oil-packed anchovy fillets, drained and chopped

2 cloves garlic, minced

1/4 cup finely chopped fresh parsley

1 cup chopped fresh tomatoes

2 tablespoons pine nuts, lightly toasted

Salt and freshly ground black pepper

1 pound fettuccine

12 ounces tuna in olive oil drained

 

Fill a large pot with generously salted water and put over high heat boil. Heat the olive oil and anchovies in a large saute pan over medium heat. Cook a few minutes, until the anchovies start to dissolve, stirring and mashing with a wooden spoon. Add the garlic and parsley and stir  for 1 to 2 minutes, until garlic is fragrant. Add the tomatoes and pine nuts and season with salt and pepper. Cook on high heat for about 5 minutes and reduce the heat to low. Add the fettuccine to the boiling water and stir well with a wooden spoon. Add the tuna to the sauce and flake it with a fork, allowing it to remain on the heat for about 5 minutes. When pasta is al dente, drain it in a colander and add it to the sauce. Toss well and serve immediately.

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