crushed by hand or with a potato masher into rough ½-inch chunks One 6-ounce can tuna packed in olive oil, drained optional Freshly ground black pepper 1 pound spaghetti 2 tablespoons ch
Trang 1crushed by hand or with a potato masher into rough ½-inch chunks
One 6-ounce can tuna packed in olive oil, drained
(optional)
Freshly ground black pepper
1 pound spaghetti
2 tablespoons chopped fresh parsley
Grated Parmigiano-Reggiano or Pecorino Romano for serving
1 Bring a large pot of salted water to a boil over high heat.
Heat the olive oil and butter in a large saucepan over medium-high heat until the butter has melted and the foaming subsides Add the onion and cook, stirring frequently, until softened but not browned, about 3 minutes Add the garlic, anchovies, and pepper flakes and cook, stirring, until the garlic is light golden, about 3 minutes Add the capers, olives, and tomatoes, with their juice, and cook, stirring frequently, until the sauce has reduced and the oil starts separating, about 15 minutes
2 Gently fold the tuna into the sauce, if using, and season
to taste with salt and pepper Set aside
3 Cook the pasta in the boiling water until it is fully
softened but retains a slight bite in the center (about 1 minute less than the package recommends after the pasta reaches a boil) Drain the pasta, reserving 1 cup of cooking liquid, and return to the pot
4 Add the sauce to the pasta and stir to combine, adding
some of the reserved pasta water as necessary to thin the sauce to the desired consistency Serve immediately,
Trang 2topped with the parsley and grated cheese.