Spaghetti al tonno

Spaghetti al tonno


2 people made this

About this recipe: 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.

Chef John

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

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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