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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 tablespoons extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
4 salted anchovies, filleted, soaked for a few minutes, and chopped, or 8 oil-packed anchovies, rinsed and chopped
1 6 ounce can Italian tuna fish packed in oil, drained
1 tablespoon finely chopped flat-leaf parsley
Hot pepper flakes
1 ½ cups chopped fresh ripe tomatoes or whole canned Italian tomatoes
salt
¾ pound spaghetti
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and anchovies. Cover and simmer until the garlic begins to take on color, about 3 minutes. Add the tuna fish, parsley, and hot pepper flakes to taste. Cook for several minutes, breaking up the tuna with a wooden spoon. Add the tomatoes, cover, and simmer for 20 to 30 minutes, until the sauce is the consistency of a marinara (all the tomato should be cooked down). If the sauce is dry, add a little water to loosen it up. Add salt to taste.
Bring a large pot of salted water to a boil over high heat and add the spaghetti. Cook until it is al dente. Drain and add to the sauce. Toss well and serve.