24 Ounces tomato sauce
1 Pound spaghetti
5 Ounces tuna, packed in water
2 Ounces anchovies, packed in olive oil
1 Eggplant, peeled and diced
1 Small onion, diced
2 Cloves garlic, minced
1/4 Cup olives, green or Kalamata, roughly chopped
1 Tablespoon sugar
Red pepper flakes to taste
2 Tablespoons parsley
Bring a large pot of salted water to boil and cook the pasta 1 minute. Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sauté until soft. Add the eggplant and garlic; sauté until the eggplant is softened and the onions begin to caramelize. Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and sauté for another 1 minute. Add the tomato sauce, olives, sugar, and red pepper flakes bring to a simmer. Serve over pasta and garnish parsley.
Pairs Well With
Because young ones may use this cookbook, I won't repeat wht Puttanesca means. Look it up.
$$$Cost per Serving: $0.95, Recipe cost $7.63