|served with fresh buffalo mozzarella on linguine pasta|
1/4 cup extra virgin olive oil
3 garlic cloves
6 anchovy fillets
1/4 teaspoon crushed red pepper flakes
3 cups of my homemade butter onion sauce (or a 450 g jar of good quality pasta sauce)
pinch of sugar
2 fresh basil sprigs
1/4 cup kalmata olives( I used green regular pimento olives) Kalmata olives can be a little over baring
1 heaping tablespoon of capers
salt and pepper to taste
1 can of best quality tuna in water you can afford drained.
Heat oil in a large sauce pan. Add the garlic, anchovies and crushed red pepper flakes. ( I use Dilip's red pepper flakes from Mill and Mortar winter LARDER (see links on main page for store and web address)
and cook over moderate heat, stirring for 1 minute. Add the sauce and stir in the sugar, basil olives and capers. Season with salt and pepper and bring to a boil. Simmer sauce over low heat, stirring occasionally until it thickens.(About 20 minutes) Season to taste, and discard basil sprig add the drained can of tuna and let simmer while you prepare the pasta. Serve scooped atop a lush amount of pasta and garnish with the soft dollops of buffalo mozzarella. Enjoy!