Ingredients
FOR 1 POUND OF SPAGHETTI
1 ? 6 ozs. tin tunny fish
3 tablespoons chopped parsley
1 tablespoon chopped capers
salt and pepper
1 lb (or 1 medium sized tin tomatoes)
3 anchovies
3 tablespoons olive oil
1 clove garlic crushed
Directions
"Heat the oil and in it allow the capers and crushed garlic
to cook a few minutes, but do not brown; add tomatoes (cut
up, skinned and seeded if raw ? strained through a sieve if
tinned), and cook for a further half hour. Flake tunny fish
small, and chop anchovies finely and add to the tomato sauce, together with salt and pepper. Cook uncovered until it has become thick."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
