Monday, October 30, 2006
pasta with tuna, anchovies, olives & mozzarella
Pasta with Tuna, Anchovies, Olives & Mozzarella
300 g of spaghetti or linguinie
2 tablespoons of olive oil
6 tomatoes, chopped
1 teaspoon of sugar
50 g of anchovies in olive oil, drained
4 tablespoons of dry white wine
20o g of a can of tuna in olive oil, drained
1/2 cup of pitted black olive, roughly sliced
125 g of fresh mozzarella cheese, drained and diced
salt & ground black pepper
fresh basil leaves
cook pasta as intructed on the packet.
heat the olive oil in a medium saucepan.
add tomotoes, sugar and peper to taste
toss over a medium heart for a few mins until the tomatoes soften and the juices run.
snip a few anchovies at a time into the pan of tomatoes with kitchen scissors.
add wine, tuna and olives, stir once or twice until they are evenly mixed into the sauce.
add mozzzarella, heat through without stirring.
taste and then add salt if necessary.
drain the pasta and tip it into a warmed bowl.
pour the sauce over, toss gently and sprinkle with fresh basil leaves