Main Dishes

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!

Hi there! I'm Della, the culinary enthusiast and recipe creator behind Granny Tricks. Cooking has always been a significant part of my life, and I’m thrilled to share my kitchen adventures with you.

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