Yields 4 servings
320 g premium quality Italian spaghetti
500 g yellow plum tomato
200 g fresh red tuna, diced
50 g breadcrumbs
5 anchovies in olive oil
½ glass dry white wine
10 g capers
2 garlic cloves
2 slice hard crust Italian bread
2 tablespoons extra-virgin olive oil
½ teaspoon chilli flakes
salt and pepper
1. Wash tomatoes thoroughly under current cold water, cut them half wise in 4 and set it aside. In a medium frying pan, heat up 1 tablespoon olive oil and stir fry 1 garlic clove. Toss the tomatoes in the pan and keep cooking for about 10 minutes. Remove from the heat and puree the tomato sauce with a hand blender. Cut the bread slices into squares, drizzle with olive oil and toast it in preheated oven at 180 °C degrees for 8 minutes.
2. In another frying pan heat up 1 tablespoon olive oil and stir fry remaining garlic, capers and anchovies and cook on a low heat until anchovies begin to break down. Turn up the heat and add the diced tuna, cook it for 1-2 minutes stirring frequently, pour the wine and let it evaporates completely before adding the yellow tomato sauce.
Continue cooking for 2-3 minutes, adjust of salt and pepper and add chilli flakes. Turn off the heat.
3. Put a large pot of salted water to boil and cook the pasta according to the package directions so that the pasta will be al dente. Stir frequently the spaghetti to avoid them to stick to the pan or to each other. Reserve ½ cup of the cooking water; drain the pasta and toss it in the frying pan with the tuna and tomato sauce. Add the reserved cooking water and let simmer for 2-3 minutes. Turn off the head, add the breadcrumbs and drizzle with extra virgin olive oil. Plate it up with the toasted bread on top and serve it hot.