| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Diced or peeled tomatoes; chopped |
| 1 |
md |
Onion; finely shredded |
| 1 |
|
Clove of garlic |
| 1 |
sm |
Can of tuna fish |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
|
Bay leaf |
| 1 |
pn |
Salt |
| 1 |
pn |
Black pepper |
| 1 |
ts |
Anchovy paste |
| 1 |
tb |
White wine |
INSTRUCTIONS
OPTIONAL
(in Italy it's usually served with spaghetti or small pasta, such as
bowties or corkscrews)
Place oil, onion, garlic and bay leaf in a saucepan. Add 2 tb cold water
(or 1 tb cold water and 1 tb white wine). Cover and simmer on low heat
until onion is dissolved (it takes 30 to 40 minutes). Add tomatoes and
salt, and simmer for another half hour. Add tuna fish and anchovy paste and
simmer for 15 to 30 minutes. Add pepper after removing the pan from the
heat. (If you're going to freeze it, just leave pepper out - it can be
added after you've thawed and reheated the sauce).
Posted to TNT Recipes Digest, Vol 01, Nr 922 by Lucretia B
<lucretiab@geocities.com> on Jan 10, 1998
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