Ingredients
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 can Cento Tomato Paste (6 oz)
- 8 fillets Cento Flat Fillets of Anchovies
- 1 can Cento Tuna Fish in Olive Oil (5 oz), drained
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Garlic Paste in a Tube
- 1 Onion, diced
- 1 tsp Cento Extra Hot Calabrese Peperoncino
- Fresh Basil Leaves, torn
- 1 pkg Anna Bucatini (1 lb)
Directions
Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large pan, heat olive oil over medium heat and add onions, sautéing for about 5 minutes until softened. Stir in the peperoncino, tomato paste, anchovies, tuna, and garlic, cooking until fragrant and well combined. Add tomatoes, gently crushing them as they go in, then mix and bring the sauce to a gentle simmer. Add the cooked pasta and toss until fully coated in the sauce. Serve hot, finished with fresh basil. Serves 4-6.
