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350 gr spaghetti

250 gr cherry tomatoes

150 gr tuna drained

4-5 anchovies

2 tbsp capers

10 black olives

3tbsp olive oil

2 cloves garlic

bunch of parsley

fresh chilly to taste

fresh basil

pecorino cheese to sprinkle

In a small saucepan put the oil, 1/3 cup water, garlic, chilli, anchovies, olives, tuna and capers, cover and let cook on a low fire for ten minutes stirring occasionally. When the ingredients resemble a dense sauce add the cherry tomatoes cut in half; cook for further 5 minutes until tomatoes are just soft but not mushy, add the chopped parsley and turn off the heat. Cook spaghetti al dente and mix with the sauce. If you like you can sprinkle with basil and cheese before serving or leave it as it is.


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