Spaghetti Al Tonno : Pasta With Tomatoes and Tuna

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:

1. Cook the pasta: Boil the spaghetti in salted water until al dente. Save 1/2 cup of pasta water before draining.
2. 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.
3. Add tomatoes: Pour in the chopped tomatoes, season with salt and pepper, and simmer for about 10 minutes until slightly thickened.
4. 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.
5. Combine: Toss the cooked spaghetti with the sauce in the pan. Drizzle with the remaining 2 tbsp olive oil and adjust seasoning.
6. Serve: Sprinkle with fresh parsley and serve immediately. Offer extra parsley and olive oil on the side if desired.

Bon Appétit!