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.


  1. Looking at that is making my mouth water! Methinks it’s time for lunch – too bad I used all my canned tomatoes yesterday whilst making bolognese 🙁 Ahh well, next time!

  2. Patricia Scarpin

    Rachel, this pasta dish looks delicious!

    I love artichoke hearts, they’re so tender and I’ve used them with pasta, it was a good combination.

  3. That looks way yummy!

  4. Anchovies and tuna…what a power combo 🙂

  5. I was going to post the anchovy and tomato sauce I made for Christmas Eve dinner, but didn’t get to it. Your recipe looks good. I might try it, as all I would need to pick up at the store would be the artichokes. But do you know about how many anchovy fillets are in a can?

  6. Danielle: I am not sure how many anchovies are in a can. We buy anchovies in the big jars they sell and just fish them out. I’d think a large can would have enough.

  7. Yum! I make a similar sauce using tuna packed in oil, using the oil from the can instead of adding oil – nice flavor. I might try your version tonight!