Spaghetti al tonno
Spaghetti with tuna is one of my favourite pasta dishes. When I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is actually closer to a veal sauce than one made with fish.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 anchovy fillet
- 2 tablespoons capers
- 3 cloves minced garlic
- 120ml white wine
- 1/4 teaspoon dried oregano
- 1 pinch chilli flakes, or to taste
- 700g tomato passata or sieved tomatoes
- salt and freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 200g tuna in vegetable oil, drained
- 1 tablespoon freshly chopped flat leaf parsley
- 340g spaghetti
- 1 tablespoon extra-virgin olive oil, or to taste
- 20g grated Parmesan cheese, or to taste
- extra freshly chopped flat leaf parsley, to serve
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Heat olive oil in a large pan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour white wine, oregano and chilli flakes into the pan and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
- Stir tomato passata into the pan and simmer. Season tomato mixture with salt, black pepper and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
- Stir tuna and 1 tablespoon parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
- Bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
- Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil and sprinkle Parmesan cheese and fresh parsley over the top.
See it on my blog
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Reviews & ratings
Average global rating:
(37)
Reviews in English (28)
I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe. - 13 Apr 2014 (Review from Allrecipes US | Canada)
I probably shouldn't rate this because I left out a couple key ingredients but I loved it so much I just had to. Plus I can only imagine it would be even better with the full ingredients. This is what I changed. I left out the capers and anchovies because I didn't have any. Also I used red wine instead of white because that's what was open. Also used dry parsley instead of fresh. Other than that, I made it as specifies and boy was it delicious. I will update this rating when I make it again with all the right ingredients. - 09 Apr 2014 (Review from Allrecipes US | Canada)
Fantastic pantry meal. Loved the flavors. I didn't drain my oil packed tuna. - 21 Mar 2014 (Review from Allrecipes US | Canada)
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