Chef John's Spaghetti al Tonno Recipe

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"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."

Ingredients

  • Adjust
  • US
  • Metric
  • 2 tablespoons olive oil
  • 1 anchovy fillet
  • 2 tablespoons capers
  • 3 cloves minced garlic
  • 1/2 cup dry white wine
  • 1/4 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
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (12 ounce) package spaghetti
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste

    • Directions

  • Prep
  • Cook
  • Ready In
    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.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 619 calories;17.7 g fat;79.5 g carbohydrates;31.2 g protein;14 mg cholesterol;706 mg sodium.Full nutrition
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