Dudley Dooley wrote:

Another good variation on this theme is to use only anchovies or only
tuna and leave out the tomatoes (particularly out of season) and add
some capers.

D.M,


> Here is a delicious recipe you may want to try!
>
> We tested this recipe with a very fine canned tomato called Vaegri --
> indeed, the best we ever tasted beside our own homemade. We buy it at
> Tino's Deli in the Bronx. We prefer fresh or salted anchovies over
> tinned, filleted and washed. It's easier to fillet the anchovies
> before soaking.
>
> 4 tablespoons extra virgin olive oil
> 1 small onion, finely chopped
> 4 garlic cloves, finely chopped
> 4 salted anchovies, filleted, soaked for a few minutes, and chopped,
> or 8 oil-packed anchovies, rinsed and chopped
> 1 can (6 ounces) Italian tuna fish packed in oil, drained
> 1 tablespoon finely chopped flat-leaf parsley
> Hot pepper flakes
> 1-1/2 cups chopped fresh ripe tomatoes or whole canned Italian
> tomatoes
> Salt
> 3/4 pound spaghetti
>
> Heat the oil in a large saucepan over medium heat. Add the onion,
> garlic, and anchovies. Cover and simmer until the garlic begins to
> take on color, about 3 minutes. Add the tuna fish, parsley, and hot
> pepper flakes to taste. Cook for several minutes, breaking up the tuna
> with a wooden spoon. Add the tomatoes, cover, and simmer for 20 to 30
> minutes, until the sauce is the consistency of a marinara (all the
> tomato should be cooked down). If the sauce is dry, add a little water
> to loosen it up. Add salt to taste.
>
> Bring a large pot of salted water to a boil over high heat and add the
> spaghetti. Cook until it is al dente. Drain and add to the sauce. Toss
> well and serve.