Spaghetti with Tuna and Anchovies From Italian Family Dining (Rodale Books, 2005) Serves 4 4 tablespoons extra virgin olive oil 1 small onion, finely chopped 4 garlic cloves, finely chopped 4 salted anchovies, filleted, soaked for a few minutes, and chopped, or 8 oil-packed anchovies, rinsed and chopped 1 can (6 ounces) Italian tuna fish packed in oil, drained 1 tablespoon finely chopped flat-leaf parsley Hot pepper flakes 1-1/2 cups chopped fresh ripe tomatoes or whole canned Italian tomatoes Salt 3/4 pound spaghetti 1.      Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and anchovies. Cover and simmer until the garlic begins to take on color, about 3 minutes. 2.      Add the tuna fish, parsley, and hot pepper flakes to taste. Cook for several minutes, breaking up the tuna with a wooden spoon. 3.      Add the tomatoes, cover, and simmer for 20 to 30 minutes, until the sauce is the consistency of a marinara (all the tomato should be cooked down). If the sauce is dry, add a little water to loosen it up. Add salt to taste. 4.      Bring a large pot of salted water to a boil over high beat and add the spaghetti. Cook until it is al dente. Drain and add to the sauce. Toss well and serve. © 2005 Edward Giobbi and Eugenia Giobbi Bone. Permission granted by Rodale, Inc., Emmaus, PA 18098.