Italian🍜 Noodles & pasta

Spaghetti al Tonno

Name: Spaghetti al Tonno
Total time: 30 min
Cuisine: Italian
Ingredients: ~3 tbsp olive oil; ~2-3 cloves garlic; ~4-5 anchovy; ~2 tbsp caper; ~1 canned tuna; ~400 g plum tomato; ~¼ tsp hot pepper flakes; ~400 g spaghetti; ~to taste salt; ~2 tbsp fresh parsley; ~50 g Pecorino cheese

⏱ 30 min

A classic Italian tuna pasta made with simple pantry staples like canned tuna, garlic, olive oil, and tomatoes. Anchovy and capers add depth and flavor, finished with fresh parsley and Pecorino cheese.

Adapted from a video by OrsaraRecipes

The Secret to Perfect Spaghetti al Tonno

Watch on YouTube

Ingredients

olive oil~3 tbspest.
garlic~2-3 clovesest.
anchovy~4-5est.
caperwashed and drained well~2 tbspest.
canned tunain oil~1est.
plum tomato~400 gest.
hot pepper flakes~¼ tspest.
spaghetti~400 gest.
saltfor pasta water~to tasteest.
fresh parsley~2 tbspest.
Pecorino cheese

Steps

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1
Heat olive oil in a pan—use less oil since the tuna in the can is already oily.
2
Add garlic and reduce the heat to prevent the garlic from burning.
3
Add anchovy and let it dissolve completely into the oil to infuse flavor into the sauce.
4
Add the washed and drained capers to the pan.
5
Add the canned tuna and gently break it apart with a wooden spoon, keeping the oil from the can in the sauce.
6
Increase the heat slightly and add the plum tomatoes.
7
Sprinkle in hot pepper flakes and simmer the sauce for 15 minutes.
8
Bring salted water to a boil and cook the spaghetti for about 9 minutes until al dente. Reserve some pasta water as it may be needed to adjust the sauce consistency.
9
Once the pasta is cooked, transfer it directly into the sauce and toss together.
10
Plate the pasta and garnish with fresh parsley, extra sauce, tuna, anchovy, and Pecorino cheese.

Spaghetti al Tonno

Ingredients

Steps

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