Ragù di Tonno

Name: Ragù di Tonno
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g pasta (I used gnocchi but spaghetti or bucatini will do); 3 anchovy fillets; 1/8 tsp Calabrian chili or crushed red pepper; 1 tsp capers; 2 tbsp sliced black olives; 1 tsp Italian seasoning; 1 can (184 g) tuna, drained; 1 can (400 g) crushed tomatoes; to taste, salt and pepper

蛟龍Stormwyrm @stormwyrm

A friend of mine from Italy suggested I try making this kind of sauce to go with the gnocchi I have. 🇮🇹🐟

蛟龍Stormwyrm @stormwyrm

A friend of mine from Italy suggested I try making this kind of sauce to go with the gnocchi I have. 🇮🇹🐟

Saved

Ingredients

30 minutes

4 servings

500 gpasta (I used gnocchi but spaghetti or bucatini will do)
3anchovy fillets
1/8 tspCalabrian chili or crushed red pepper
1 tspcapers
2 tbspsliced black olives
1 tspItalian seasoning
1 can (184 g)tuna, drained
1 can (400 g)crushed tomatoes
to taste, salt and pepper

Saved

Steps

30 minutes

1

Cook pasta according to package directions (gnocchi pictured) and save 1 cup of pasta water.
2

On medium low heat, sauté anchovies until they dissolve, about 3-4 minutes.
3

Add capers, olives, Calabrian chili, and Italian seasoning, sauté for 1-2 minutes.
4

Add tuna, stir, and cook for 2 minutes.
5

Add tomatoes, pasta water, salt, and black pepper. Increase heat to medium high, bring to a boil, stirring, then reduce heat to medium low, and simmer for about 12 minutes. Toss on pasta.