Flavors by Alessandra

If using fresh tomatoes:
1 Add chopped tomatoes to a pot with a drizzle of olive oil, a small piece of onion, and a pinch of salt. Simmer gently until softened and reduced. Pass through a food mill for a smooth purée. Set aside.
Make the soffritto:
3 In a wide pan, melt the anchovies in olive oil over medium heat. Add the chopped onion and butter, and sauté until golden and soft.
Deglaze:
5 Add a splash of white wine and let it cook off completely.
Build the sauce:
7 If using fresh purée or passata, add it now. If using cherry tomatoes, add them directly and cook until softened and saucy. Let everything simmer for 5–10 minutes, stirring occasionally.
Add the tuna:
9 Stir in the drained tuna and gently break it into chunks. Cook for 2–3 minutes. Season with salt and pepper to taste.
Cook the pasta:
11 Boil spaghetti in salted water until just shy of al dente. Reserve ½ cup of pasta water before draining.
Toss to combine:
13 Add the drained pasta to the sauce with a splash of pasta water. Toss everything over medium heat until the sauce clings beautifully to the noodles.
Finish & serve:
15 Plate the pasta and garnish with fresh parsley. Serve immediately.