Spaghetti Al Tonno (Make that Tuna Sauce)
Prep/Cook time: 20 minutes
5 oz/150 g multigrain spaghetti (any short tubular or twisty pasta would be great too)
3-4 tbsp extra virgin olive oil
1 large onion, finely chopped
¾ cup eggplant, chopped but not peeled (I used the cutest baby eggplants, but any will do)
24 oil packed anchovies
3 large cloves garlic, minced
½ - ¾ cup flat leaf parsley, coarsely chopped
1 can tuna (6oz/170g), drained & flaked
2 tbsp capers, rinsed
½ cup Kalamata olives, pitted and coarsely chopped (optional)
1 can (14oz/400g) diced tomatoes, drained
Zest of 1 large lemon
½ tsp red chili pepper flakes (optional)
Grated parmesan cheese
1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain.
2. In the meantime, in a large skillet, heat the oil over medium high heat and sauté the onions and eggplant until the onions are translucent and the eggplant is soft (for about 5 minutes). Add the garlic, anchovies, chili pepper flakes and parsley and continue to cook for another minute or so, just until you get that wonderful garlic aroma. Add the tuna, capers, tomatoes, olives and lemon zest and sauté until warmed through.
3. Add the drained pasta to the sauce and toss well.
Serve with Parmesan cheese and extra chili pepper flakes.
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