Strombolana Spaghetti, one of my Quick First Courses, this one in particular is part of the Sicilian tradition, as you can guess from the name, with a Mediterranean aroma and color.
A simple dish like my SPAGHETTI WITH FRESH TOMATOES, perfect for the summer but also during other seasons, this simple and tasty first course, with a few easily available ingredients, is perfect for any occasion, even for a midnight spaghetti party.
To make it more tasty, try it with a TOMATO SAUCE or, in the summer with a delicious FRESH TOMATO SAUCE, you can also enrich it with paprika or chili, even though I am convinced that the classic recipe already fully satisfies the taste buds!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 360 g Spaghetti
- 7 oz Canned tomatoes
- 4.2 oz Canned tuna in oil
- 1.8 oz Green olives in brine (Pitted)
- 1 tbsp Salted capers
- 1 clove Garlic
- as needed Extra virgin olive oil
- as needed Salt
- Basil
Preparation
Put a dash of oil in a saucepan.
Add a peeled and crushed clove of garlic and sauté over high heat.
Put the canned tomatoes in a food mill or in a fine-mesh sieve and strain them to get a smooth and homogeneous puree.
Pass the whole mixture until you get a homogeneous sauce.
Season with fresh basil leaves and let it cook for about 20 minutes so that all the excess water evaporates and only a well-concentrated tomato sauce remains.
Drain the tuna in oil and place it on a flat plate, so you can mash it with a fork and shred it as much as possible.
Rinse the salted capers under running water and drain the green olives from the brine.
Roughly chop the capers, olives, and garlic. You can use either a knife or a mezzaluna.
In a rather large pan, add a generous dash of extra virgin olive oil, and once hot, add the chopped mixture and let it sauté.
After a few minutes, add the tuna to the pan and finally the tomato sauce.
Cover and let it cook over low heat for about ten minutes.
Cook the spaghetti in boiling salted water, and once cooked, drain and pour them directly into the pan.
Sauté the spaghetti in the pan for a few minutes, and then serve and enjoy hot, perhaps adding some olives and capers for decoration.
Storage
I recommend preparing and consuming the Strombolana Spaghetti immediately.
