By Trouble Mandeson
From the Ascoli Piceno province in Italy, the stars of this dish are the green olives, originally Ascolana olives for which the province is famous, but you can substitute any green olives. It’s easy to make and ready in about 30 minutes.
Ingredients • Field Day Basics
14 oz spaghetti (Field Day Organic spaghetti $1.99)
12 oz pureed or crushed tomatoes
7 oz tuna in olive oil (Field Day Skipjack Tuna, No Salt $2.29)
7 oz pitted green olives (Field Day Olives Green Pitted CA Ripe)
4-6 anchovy fillets in oil, drained and chopped
2 garlic cloves, peeled
Handful fresh parsley, chopped
½ tsp. red pepper flakes
Salt for pasta and to taste
Freshly ground black pepper
4-5 tbsp. extra virgin olive oil (Field Day Olive Oil Extra Virigin)
Instructions
1. Drain the tuna and anchovies and chop them up. Peel garlic cloves, leave whole. Cut olives into halves or rounds, chop the parsley, and set all aside.
2. Heat olive oil and sauté the whole garlic cloves with red pepper flakes in a heavy pan. Add olives and allow to fry for a few minutes. Mix in tomato purèe, salt, and pepper, cover and cook for about 10 minutes.
3. Add tuna, anchovies, and parsley. Stir and cook for about 10 minutes. Remove whole garlic cloves.
4. Boil a large pot of water for the pasta, adding salt once it begins to boil. Cook the pasta al dente.
5. When draining, save some of the water to add to the sauce if it seems dry. Serve with more of the chopped parsley.