Spaghetti al Tonno

Spaghetti al Tonno


7 ounce can tuna, drained
2 ounce can anchovies, drained
1 1/4 cups olive oil
1 cup roughlt chopped parsely
5/8 cup creme fraiche
1 lb dried spaghetti
2 tbsp butter
salt and pepper
black olives


1 – Put the tuna into a food processor or blender, together with the anchovies, 1 cup of the olive oil, and the parsely. Process until smooth.

2 – Spoon the creme fraiche into the food processor or blender and process again for a few seconds to blend thoroughly. Season to taste.

3 – Bring a large pan lightly salted water to a boil. Add the spaghetti and the remaining olive oil and cook until tender.

4 – Drain the spaghetti, return to the saucepan and place over a medium heat. Add the butter and toss well to coat. Spoon in the sauce and quickly toss into the spaghetti, until well combined.

5 – Remove the pan from the heat, and serve to 4 warm individual plates. Garnish with the olives and serve immediately with warm, crusty bread.

Servings: 4

If you enjoy Seafood pasta, also see this delicious Italian Recipe.