Spaghettini with tuna sauce from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • Yildiz100 on April 24, 2018

    I enjoyed that this had more tomato and less tuna than other similar pastas. Never really knew the ratio would be better this way till I tried it. The pine nuts and raisins kind of disappeared. I would double the pine nuts next time and add the raisins earlier so they could infuse the sauce and soften a bit. Needs a bit more capers and maybe more garlic too. I was short of canned tomatoes and made up the difference with additional fresh, so that could have affected things.

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