Anchovy Tuna Pasta Sauce
February 15, 2015
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Sauce, Tomato/Red Sauces, Fish, Anchovy, Tuna, Fruit, Tomato, Italian, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Oven Roast, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
"This great tasting pasta sauce is one I have been making for ages. Don't let the long ingredient list scare you away, this is quite easy to put"
- Serving Size: 1 (357.1 g)
- Calories 280.1
- Total Fat - 11.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 6.4 mg
- Sodium - 638.9 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 4.3 g
- Sugars - 7.7 g
- Protein - 17.7 g
- Calcium - 82.3 mg
- Iron - 2.6 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.2 mg
Slice the tomatoes in half and place on a rimmed baking sheet, sliced side down and broil them for 10 to 12 minutes until skin is darkened and loosened.
Remove from oven, allow to cool, remove and discard the skins and mash the tomatoes to break them apart; set aside.
Pour the anchovy oil and anchovy fillets in a heavy bottomed pot and bring to medium-high heat; mash the anchovy fillets with the back of a wooden spoon.
Add the diced onion, celery, bell pepper, carrot and garlic; cook until onion is translucent and veggies are tender but crisp; add the vodka and continue to cook until the vodka is evaporated and vegetables just start to stick.
Add the capers, tomato paste and caper juices, tabasco sauce, sugar and herbs and stir to combine.
Stir in the mashed tomatoes, tomato clam cocktail and tuna and cook until slightly boiling, reduce heat and simmer for a couple of hours.
Serve over your favourite pasta noodles.
Tips & Variations
No special items needed.