Spaghetti con tonno e pomodoro

Serves 6

An extremely simple dish, this is always good as a last-minute meal,
since all the ingredients can be kept on hand. Do not serve with

1/3 cup extra virgin olive oil
2 cloves garlic, crushed
1/4 to 1/2 teaspoon hot red pepper flakes, to taste
1 t anchovy paste
1 can (1 lb) Italian plum tomatoes
1 t coarse salt
12 oz oil-packed (or water-packed) tuna, drained
4 T chopped fresh parsley
1 lb spaghetti

1. Heat the oil in a 10-inch (25-cm) skillet and add the garlic. Fry on
medium-low heat until golden, then remove the skillet from the heat.
Add the hot red pepper flakes and stir instantly to keep them from
burning. (If burned, they become very bitter.) With the pan still off
the fire, add the anchovy paste and stir to dissolve with a wooden

2. Return the skillet to the heat and add the tomatoes and 1 teaspoon
salt. Mix and simmer on medium heat for 15 to 20 minutes.

3. Add the tuna, breaking it up with the spoon. Add 3 tablespoons of
the parsley and cook for 10 minutes more.

4. Bring 6 quarts (5 1/2 L) water and 1 1/2 tablespoons coarse salt to
a boil. Boil the pasta until al dente. Add 1 cup of cold water to stop
the cooking process, then drain the pasta. Pour into a heated bowl and
pour the sauce over the drained spaghetti, mix well, and sprinkle with
the remaining parsley. Serve at once, passing a pepper mill.