Spaghetti San Lorenzo
A community recipe by SpanglenellieNot tested or verified by Nigella.com
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Cook spaghetti in plenty of salted water In a bowl, mix together the tomatoes plus juice (try not to break them up too much), tuna (plus the olive oil), anchovies (chopped into small pieces) plus oil they're in, plenty of parmesan (couple of handfuls or to taste), handful of black olives which have been quartered, black pepper & chilli powder to taste (depending on how much of a kick you want the dish to have). You can slacken the mixture by adding more extra virgin olive oil if you think it needs it. Once spaghetti is cooked to your liking, drain & mix with cold ingredients. Serve with extra grated parmesan
Introduction
A really quick, easy & fabulous supper dish. Even my young children adore it.
Ingredients
Serves: 2-4
- spaghetti (dried)
- 1 tin canned tuna (good quality, in olive oil)
- 1 tin anchovies
- 1 tin cherry tomatoes
- Parmesan cheese (fresh, grated)
- black olives (preferably Kalamata)
- chilli powder
- fresh basil (torn)
- black pepper (ground)
Method
Spaghetti San Lorenzo is a community recipe submitted by Spanglenellie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I like De Cecco spaghetti, cooked al dente. But any good quality pasta will do (including shapes if you prefer)
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