Ingredients
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 1/2 cup White Onion, diced
- 1 tbsp chopped Garlic
- 3 Cento Flat Fillets of Anchovies, chopped
- 1/4 tsp Cento Crushed Red Pepper
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- 1/2 cup Water
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1 lb Anna Spaghetti
- 1 can Cento White Clam Sauce (15 oz)
- 1/4 cup Fresh Italian Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 can Cento Tuna Fish in Olive Oil (5 oz)
Directions
Heat oil in a 5-quart stock pot over medium heat. Sauté onions for 3 minutes, then add garlic, anchovies and red pepper; let cook for 1 minute. Stir in tomato paste and cook for an additional minute, then pour in tomatoes. Rinse empty tomato can with 1/2 cup of water and add to pot, then bring to a boil and let simmer for 15 minutes. Meanwhile, cook pasta according to package instructions. Add clam sauce, parsley, salt and pepper, cooking for an additional 5 minutes. Mix in tuna and allow to cook for an additional minute, then toss pasta with sauce and stir until evenly coated. Drizzle with remaining oil and serve. Serves 4.
