This is a wonderful dish based on Neapolitan cuisine. It’s simple yet elegant enough to impress. A word on anchovies…I personally think they are awesome and eat them right out of the container. That being said, they are packed full of glutamates which boost meaty savory flavors. They amp things up. I use them for many applications including beef stew, and typically you can’t even tell they are there...stuff just tastes better.

Also, you may notice I rarely use tomatoes in my pasta dishes, or anything for that matter. Why you might ask? Well, I didn’t learn to like tomatoes until I was 33. I didn’t learn to like onions until I was 25, proof you are never too old to like new foods. Then, just as I started to like tomatoes, I meet my wife. She absolutely hates the damn things no matter how hard I try to convince her…so almost none of my recipes include them. (To be fair, she’s tried them at least a ½ dozen times but then makes this face that convinces me I shouldn’t try a seventh time.)

What you’ll need

Approximately 20 min total time

8oz spaghetti

1 can of tuna in olive oil

1 jar of quality tuna fillets in olive oil

2oz anchovies

2T capers

5T parsley

3 cloves garlic, peeled

½ lemon, juiced

3T olive oil

Crushed red pepper and parmesan to serve

Go ahead and get your water boiling and cook the pasta. This goes so quick you’ll be done by the time the pasta is cooked.

Place the canned tuna, anchovies, parsley, garlic, lemon juice and olive oil into a food processor or blender. Process until a smooth paste forms.

Drain but do not rinse the pasta and place back into the pot. Mix in the tuna sauce and capers until the spaghetti is thoroughly coated and the sauce is warmed. Season with salt and pepper if necessary.

To serve, place some of the tuna fillet on the top of a mound of noodles and sprinkle with parmesan and crushed red pepper. Quick, easy, delicious.