Every Italian home cook worth his or her salt has a recipe for spaghetti with tuna sauce. That’s because it’s a quick dish made from pantry staples and can be embellished or not, depending on what’s in the cupboard.
Italians always use tuna packed in olive oil, but tuna in water works fine. Here I’ve enriched the sauce with capers, olives and anchovies. Don’t think this last ingredient makes the recipe one for adults only. When you mash a few anchovies into warm olive oil, they melt into a subtle seasoning--even kids will approve. Honest.
Serve this with a simple green salad dressed with olive oil, salt and a little lemon or vinegar.