Spaghetti with Tuna, Tomato and Chilli

What you need

• 350 g (12 oz) spaghetti
• 250 g (9 oz) tuna in olive oil, drained
• 400 g (14 oz) tomato passata
• 1 garlic clove, peeled and left whole
• 3 anchovy fillets in oil, drained
• 1 fresh red chilli, seeded and cut into thin strips
• 3 tbsp extra virgin olive oil
• 1 sprig flat-leaf parsley, leaves finely chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Warm the olive oil over medium-low heat in a wide frying pan. Add the whole garlic clove and let it sizzle until pale gold, 1-2 min, then lift it out and discard it.

3. 3

   Add the anchovies with a spoonful of hot water from the pot. Stir and mash until they dissolve into the oil, about 1 min.

4. 4

   Add the chilli and cook for 30 seconds.

5. 5

   Crumble in the tuna, stir for a minute so it soaks up the flavoured oil, then add another splash of hot water.

6. 6

   Pour in the passata, season lightly with salt and simmer gently until thickened, about 10 min.

7. 7

   While the sauce cooks, drop the spaghetti into the boiling water and cook until al dente.

8. 8

   Lift the spaghetti into the sauce with tongs, adding a little cooking water if the pan looks dry.

9. 9

   Toss over the heat for 1 min so the sauce clings to every strand.

10. 10

    Taste for salt, scatter over the parsley and serve right away.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.