250g of type talharim macaroni
For the sauce
1/4 cup of olive oil (60ml)
2 whole garlic cloves
4 anchovy fillets (alice) in can, drained and flaked
100g of canned tuna in olive oil, drained and flaked
1 can of tomato puree (400g - reserve the liquid), chopped
1/2 teaspoon of salt
1/2 teaspoon of chopped fresh parsley
250g of type talharim macaroni
For the sauce
1/4 cup of olive oil (60ml)
2 whole garlic cloves
4 anchovy fillets (alice) in can, drained and flaked
100g of canned tuna in olive oil, drained and flaked
1 can of tomato puree (400g - reserve the liquid), chopped
1/2 teaspoon of salt
1/2 teaspoon of chopped fresh parsley
In a large pot, bring 2.5 liters of water to a boil with 1/2 teaspoon of salt
Add the macaroni and cook until al dente (about 5 minutes)
Prepare the sauce: In a medium pot, heat the olive oil over high heat
Add the garlic, sauté until golden brown, and discard
Add the anchovy and mash with a wooden spoon until it breaks down
Add the tuna, tomato puree, and reserved liquid from the can
Season with salt and cook until the sauce thickens (about 5 minutes)
Add the parsley, stir well, and remove from heat
Drain the macaroni, return it to the pot, add the sauce, and stir
Transfer to a serving dish and serve immediately
436 calories per serving
