Ingredients
Units
Scale
- 6-8 vine ripe tomatoe, quartered
- 2 oz. can of anchovies
- 1/2 red onion,sliced thin
- 4 cloves of garlic, crushed and chopped
- Handful of fresh basil leaves, ripped
- 1/4 cup raisins, chopped
- 2 tbs. red wine
- 5 oz. can of solid white tuna in olive oil, drained
- 3 tbs. olive oil
- Red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1 lb. of your favorite fettuccine
- Fresh grated Parmesan or Romano cheese
Instructions
- Heat a large cast iron frying pan with 3 tbs. olive oil.
- Add the garlic, onions and tomatoes and gently simmer until the garlic is fragrant and the tomatoes soften.
- Add the anchovies, raisins, basil, red wine and seasonings and continue to gently simmer on a low heat.
- Add the tuna.
- Prepare the fettuccine as directed.
- Toss the fettuccine with the tomato sauce.
- Plate with a drizzle olive oil, grated cheese and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Italian
