4 ozs. black olives
6 or 8 anchovies
1 medium sized tin of tunny fish
tomato sauce (see any of the various recipes for this under 'Sauces')

"Having prepared your tomato sauce, stone and chop the olives, mash the tunny and anchovies, and add to the sauce while it is still cooking; mix well, and serve hot over fresh cooked pasta."

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.

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