---

Answers: When I do one of my favourite dishes, I am usually left with a small open can of tuna in brine and a very thick tomato juice from canned tomatoes.

I'd like to make a spaghetti sauce out of these ingredients, but I'm stuck on how. All my own attempts failed spectacularly. Does anybody have a recipe? (Must be without using wine or aceto balsamico.) What herbs and spices do I use and in what quantity?

---

Saute some garlic, onion and hot peppers in olive oil. Crumble the tuna in and then add the tomato sauce. A nice addition is salted capers as well. Basil is a good spice to add to this, specifically fresh, to make it taste good at the end.

---

recipe for 3 portions of Spaghetti Frutti di Mare: 500 gr. spaghetti, tomato sauce, fresh mussels (about 20 pieces), scallops, 15 black tiger shrimps (size 21-25), calamari rings, lemon, butter, EV olive oil, salt, 1 tbsp. minced garlic, diced onion, capers (optional).

Bring to a rolling boil 3 litres of salted water and drop the spaghetti. Stir nicely and let boil for 8-9 minutes for slightly al-dente. While the pasta is boiling start cooking the sauce. Heat some butter and EV olive oil in a large pan, sauté the garlic and the onion then put the cleaned mussels in the pan and wait until they are opened before adding the rest of the seafood. Cook for 1 minute more, add the lemon juice of 1/4 lemon then add tomato sauce and reduce slightly. Remove and discard any unopened mussels. Strain the spaghetti and add them to the sauce. Toss well and taste the spaghetti for salt.

recipe for 3 litres of this Italian tomato sauce: 1 (3 l.) can Italian peeled tomatoes in tomato juice, 100 ml. olive oil, 1 small bunch fresh basil, 1 chopped onion, 1 tbsp. minced garlic, 1/2 tsp. sugar, 1 tbsp. salt, 3 bay leaves, 2 tbsp. butter.

Heat the olive oil in a pot and add the onion and garlic. Stir regularly for about 3-4 minutes. Liquefy the tomatoes with a blender and add them in the pot. Add the salt and bay leaves. Cook over low temperature for 45 min. (or until the desired thickness is achieved), stirring regularly. Add the sugar, chopped basil and butter 10 min. before the sauce is ready. Boil the penne, strain and toss with some of the pomodoro sauce. The remaining sauce can be kept for 7-8 days in refrigerator or to be frozen. Serve with freshly grated or shaved Parmesan cheese on top. Garnish the Penne Pomodoro with fresh basil. Enjoy.

---

TUNA SPAGHETTI SAUCE

1 (6 1/2 oz.) can tuna
1 lg. can tomato sauce
1 sm. can tomato paste
1 med. onion, chopped
1/2 c. water
3 to 4 tbsp. olive oil
1/4 tsp. pepper

Heat the oil slowly in saucepan; add the onions. Stir for a minute, then add the garlic and tuna fish. Stir for a minute or two. Add the tomato sauce, tomato paste and water; season with pepper. Blend well, then cover and cook for one hour. Stir often. Serve with cooked spaghetti.

---

---

---