That's a great venue - hope to come see y'all!

Still wondering if this is the real Foghat; if so, it's easy for you to verify:

Change your handle from @foghatofficial.bsky.social to @foghat.com (by adding a TXT DNS record, or a special file to your website; see details in the attached article)

5.) Use the whole container of olives, too; halved black olives work perfectly with the other flavors

If you're going to use olives with pits, then don't peel the garlic or the tomatoes, and only use whole anchovies raised by your family's organic aquaculture co-op - embrace the crunch!

4a.) Six oz of pasta is plenty, tho use the whole pound if you want to stretch it out

Put the dry buccatini in a wide pan; break it in half if you like

Add just enough cold water to cover the pasta, and turn up the heat - cover it & monitor carefully while it cooks; drain it before it's too done

4.) Use buccatini pasta - thick spaghetti with a hole through the middle, cooked to al dente, then added to the sauce once the tomatoes have cooked down

Don't even bother with that pouring sauce over the pasta tripe - let the sauce seep deep into the pasta's flavor tunnel!

3.) Use the whole 6oz can of tomato paste, too - two tablespoons says "I want this to taste tomatoey, but not two tomatoey"

Who needs that kind of negativity?!

2.) Use the whole 2oz tin of anchovies - that rich fishy flavor is the whole point!

Counting out 4-6 fillets waste both time and flavor - use the oil they're packed in, too!

Our tweaks:

1.) Double the tuna - add one can with the tomatoes (so it melts down to richen the sauce), and add the second can off the heat (for chunky tuna goodness!)

The sounds of silence . . .

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