Spaghetti Capri Style (Naples)

Ingredients

Ripe tomatoes- 1 pound

Olive oil - 1/2 cup

Salt

Salted boned anchovies - 1 oz

Canned tuna fish - 4 oz

Black olives, pitted - 6-8 large

Spaghetti - 1 1/4 pounds

Diced mozzerella cheese - 3/4 cup

Pepper

Peel and chop the tomatoes, discarding the seeds. Heat 4 tbsps olive oil in a frying pan and add the tomatoes and a little salt. Cook briskly for 15 minutes.

Wash the anchovies, remove their heads and tails and wipe them dry . Pound them in a mortar together with the tuna fish and olives. Rub this mixture through a sieve and dilute it with enough olive oil to produce a medium-thick paste. Heat gently but do not let the sauce become really hot.

Bring a large pan of salted water to the boil, add the spaghetti and cook until tender but still firm. Drain and dress immediately with the hot tomato sauce, the diced mozzerella, the anchovy sauce and a generous sprinkling of freshly ground pepper. Stir well and serve at once. 

Serves 6