Ingredients
4 T olive oil
1 sm onion, chopped fine
2 cloves garlic, minced
2 cups Italian tomatoes, drained, seeded and chopped
1/4 cup fresh basil, chopped
2 T caper, rinsed and drained
salt and pepper to taste
2 T butter, softened
10 anchovy fillets, chopped
1 can, 6 1/2 oz tuna in olive oil, drained, reserving 1 T of the oil
1 lb spaghetti
1/4 cup fresh parsley, chopped
Heat 3 tablespiins of the olive oil in a saucepan over medium heat. Add the onion and saute until tender, add the garlic for the last minute. Add the tomatoes and simmer covered for about 15 minutes. Add the basil, capers, salt and pepper and simmer for an additional 15 minutes. Start pot for cooking pasta, when pot boils cook pasta. While the tomatoes and pasta are cooking, combine the butter and anchovies together and mash to form a paste, set aside. Add 1 T of the reserved tuna oil on a small skillet and saute the tuna over medium heat for about 3 minutes, breaking up as you heat. Set aside.
When pasta is done drain well, toss the pasta with the tomato sauce, anchovy butter and the chopped parsley.
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