Chef John's Spaghetti al Tonno recipe

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Ingredients

2 tablespoons olive oil
1 anchovy fillet
2 tablespoons capers
3 cloves minced garlic
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
3 cups crushed Italian (plum) tomatoes (such as San Marzano)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (7 ounce) can oil-packed tuna, drained
¼ cup chopped fresh flat-leaf parsley
1 (12 ounce) package spaghetti
1 tablespoon extra-virgin olive oil, or to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Nutrition Info

619.5 calories
carbohydrate: 79.5 g
cholesterol: 14.2 mg
fat: 17.7 g
fiber: 6.7 g
protein: 31.2 g
saturatedFat: 3.4 g
servingSize: -
sodium: 706.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan 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 red pepper flakes into the skillet and increase heat to high, cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.

  3. Stir tomatoes into the skillet and bring to a 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 1/4 cup 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 a 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 Parmigiano-Reggiano cheese and parsley over the top.

Recipe Yield

4 servings

Recipe Note

Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but 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 really closer to a veal sauce than one made with fish.

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