Anchovy Tuna Pasta Sauce

4
Servings
30m
Prep Time
2 1/2h
Cook Time
2h 30m
Ready In


"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"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Remove from oven, allow to cool, remove and discard the skins and mash the tomatoes to break them apart; set aside.

Step 3

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.

Step 4

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.

Step 5

Add the capers, tomato paste and caper juices, tabasco sauce, sugar and herbs and stir to combine.

Step 6

Stir in the mashed tomatoes, tomato clam cocktail and tuna and cook until slightly boiling, reduce heat and simmer for a couple of hours.

Step 7

Serve over your favourite pasta noodles.

Tips & Variations


No special items needed.

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