Created by Tisme on April 19, 2020
Step 1: Note: If using fresh tomatoes ~ peel the tomatoes first then roughly chop. If using canned ~ drain well then roughly chop.
Step 2: Heat the oil in a medium size pan, and add the crushed garlic and quickly cook over a medium her until just turning golden.
Step 3: Add the drained and chopped anchovy fillets and cook for a few minutes, mashing fillets with a wooden spoon then add the diced mushrooms.
Step 4: Add the chopped peeled or drained tomatoes to the pan along with the stock. Cover and cook over a low for 30 minutes. After the approx 30 minutes flake the drained tuna into the sauce.
Step 5: Taste the sauce and adjust the seasonings, sprinkle with chopped parsley, remove from heat and stir into the cooked pasta (if using pasta).