Spaghetti Al Tonno : Pasta With Tomatoes and Tuna…
This classic Italian dish, known as “Spaghetti al Tonno,” combines the rich flavors of tuna, olives, and capers in a light tomato sauce. Our twist adds caperberries and green olives for an extra punch of flavor. It’s perfect for a quick weeknight dinner or casual get-together.
Ingredients:
- 14 oz (400g) spaghetti
- 2 cans (5.6 oz / 160g each) tuna in olive oil, drained
- 14 oz (400g) canned chopped tomatoes
- 3 garlic cloves, thinly sliced
- 3.5 oz (100g) pitted green olives, halved
- 1.8 oz (50g) caperberries, drained and halved
- 4 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
How to make Spaghetti Al Tonno:
- Cook the pasta: Boil the spaghetti in salted water until al dente. Save 1/2 cup of pasta water before draining.
- Make the sauce: While the pasta cooks, heat 2 tbsp olive oil in a large frying pan over medium heat. Sauté the garlic and red pepper flakes (if using) until fragrant and lightly golden, about 2 minutes.
- Add tomatoes: Pour in the chopped tomatoes, season with salt and pepper, and simmer for about 10 minutes until slightly thickened.
- Incorporate tuna: Add the drained tuna to the sauce, gently breaking it up. Stir in the olives and caperberries, heating through for about 3 minutes. If needed, add a splash of reserved pasta water to loosen the sauce.
- Combine: Toss the cooked spaghetti with the sauce in the pan. Drizzle with the remaining 2 tbsp olive oil and adjust seasoning.
- Serve: Sprinkle with fresh parsley and serve immediately. Offer extra parsley and olive oil on the side if desired.
Bon Appétit!
