January 07, 2007

A Sauce of Two Fishes

32 oz can whole tomatoes, hand crushed
1/4 cup olive oil
1/4 cup chopped parsley
6 oz can tuna, drained and flaked
10 anchovy fillets
6 canned or jarred artichoke hearts, coarsely chopped
4 cloves garlic, minced
red pepper flakes

In a large sauce pan, heat oil. Add garlic and saute until golden. Reduce heat to low and add the anchovies. Using the back of a spoon, mash the anchovies into the garlic until the texture is uniform. Turn the heat to medium, add red pepper flakes, tomatoes (in their juices) and simmer for 20 minutes or until it begins to thicken. Add the tuna, artichoke hearts and parsley. Cook for an additional 10 minutes and serve on hot pasta.

My thoughts:
This is a great sauce to make the day before you go to the store-most of the ingredients should already be in your pantry. Despite relying on several canned ingredients, this is a very fresh tasting sauce. This comes from using the best canned tomatoes available and lots of fresh parsley.