Spaghetti al tonno

    55 min

    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.

    14 people made this

    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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    Reviews in English (40)


    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)