Spaghetti with tuna and parsley

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Preparation time: 20 minutes
Cooking time: 15 minutes

Difficulty: Easy - for beginners
Serves: 4


1½ lb spaghetti (*) pasta. Prepare (al dente)
2 table spoons of TSITALIA(*) extra-virgin olive oil
1 oz butter
Greek black olives* to garnish

7 oz canned tuna, drained
3 oz anchovies, drained
10 fluid ounces TSITALIA(*) extra virgin olive oil
1 bunch roughly chopped flat leaf parsley
Salt and pepper to taste

(*) These items are available at Nabeel's International Market in Homewood, AL.


Cook the spaghetti in a large pot of boiling water. Add olive oil. When tender and firm to the bite (al dente) drain in a colander. Add the butter and toss thoroughly, keep warm. Remove any bones from the tuna and flake the flesh. Put it into a blender with the anchovies, olive oil and parsley and process until the sauce is smooth. Pour on the sauce on the pasta and toss quickly using 2 forks. Transfer to warm plates, sprinkle parmesan cheese and garnish with the olives and serve warm, with Italian crusty bread.


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