Cook the spaghetti in rapidly boiling salted water till soft. Drain well. Heat the olive oil and sauté the onion till soft. Add the chopped capers and anchovies and stir-fry lightly. Add the tomato purée and water. Simmer till the sauce thickens. Season with cayenne pepper and salt and pepper to taste. Add the tuna and the tomatoes, mix and heat till warmed through. Spoon on top of the spaghetti. Sprinkle with chopped parsley and serve immediately. Serves 4.
Spaghetti with tuna and anchovies
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