Ingredients: Per 4 servings
- ¾ lb spaghetti
- 3 anchovies
- 3 ½ oz canned tuna
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1 lb tomatoes
- salt and pepper to taste
- 1 tablespoon oregano, chopped
Place a fairly large pan over medium heat. Add extra virgin olive oil and, as soon as it is hot, add the whole garlic clove. As soon as the clove begins to fry, remove it from the oil.
Clean, wash, debone and chop the anchovies. Add chopped anchovies to the pan and, after two minutes, add peeled tomatoes, deseeded and roughly chopped. Cook for 8 minutes, then add tuna (drained from oil), previously broken apart with your hands.
Add oregano and adjust the salt and pepper. Cook for another two minutes. In the meantime, cook the pasta in a large pot of boiling, salted water. Check the box for the cooking time.
When done, drain the pasta and toss with the previously prepared pasta sauce.
Already fished and sold by the Phoenicians almost 3,000 years ago, tuna is one of the symbols of the Mediterranean Sea. Almost all of the ancient populations living near the Mediterranean ate tuna and liked it. The Etruscans, who considered tuna to be a symbol of stubbornness and perseverance in the face of difficulty, generally smoked or salted their tuna before eating it. Salting also seemed to be the preferred way to conserve tuna for the Greeks. In his writings, Athenaeus stated that salted tuna was considered a refined, sought after food. The Romans, on the other hand, in addition to eating tuna steaks, used the fish’s interiors to make “garum,” a widely used condiment at the time. Tuna was so popular during the Roman period that it appeared engraves on the backside of coins called “Gadir.”
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