Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

Main Course

Serves 4

Recipe courtesy of The Pasta Bible

Ingredients:

1 pound dried spaghetti, cooked according to package directions, drained
2 tablespoons olive oil
6 ripe Italian plum timatoes, chopped
1 teaspoon sugar
1 2-ounce jar anchovies in olive oil, drained
4 tablespoons dry white wine
1 7-ounce can tuna in olive oil, drained
1/2 cup pitted black olives, quartered lengthwise
4 1/2 ounces fresh mozzarella, drained
salt and pepper to taste
fresh basil leaves, for garnish

Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

Click image to enlarge

Method:

Heat oil in a medium saucepan. Add tomatoes and sugar; sauté over medium heat until tomatoes soften, about 5 minutes. Coarsely chop anchovies and add to pan. Add the wine, tuna, and olives; stir to combine. Add the mozzarella and heat through without stirring; taste and add salt and pepper as desired. Add cooked pasta to pan, stir to combine. Divide among serving bowls, garnish with fresh basil.