Spaghetti
+ Napoletana
Spaghetti Alla Puttanesca
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400g of Panzani Spaghetti
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2 jars of Panzani Napoletana sauce
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1 onion
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1 clove garlic
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3 tablespoons of oil
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4 anchovy fillets
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4 tablespoons black olives
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1 can of plain tuna
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1. Peel and chop the onion and garlic and sauté them in 2 tablespoons of oil.
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2. Mash the anchovy fillets with a fork and add them in.
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3. Add the contents of the 2 pots of Panzani Napoletana sauce as well as the olives and keep warm.
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4. Drain and crumble the tuna.
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5. Meanwhile, cook the spaghetti in boiling water until 'al dente,' drain, and add remaining oil.
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6. Arrange the pasta on plates and garnish with the tuna and sauce.
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