Quick & Easy Spaghetti al Tonno Recipe

Name: Quick & Easy Spaghetti al Tonno Recipe
Total time: 55 mins
Ingredients: 2 tablespoons olive oil; 1 anchovy fillet; 2 tablespoons capers; 3 cloves minced garlic; 0.5 cup dry white wine; 0.25 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; 0.25 cup chopped fresh flat-leaf parsley; 1 (12 ounce) package spaghetti; 1 tablespoon extra-virgin olive oil, or to taste; 0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste; 1 tablespoon chopped fresh flat-leaf parsley, or to taste

Spaghetti al tonno is my go-to pasta when I need a fast and delicious meal. While I appreciate a good meat sauce, tuna offers a quicker, simpler alternative. Even if you're not a fish fan, you might love this! The taste and texture resemble a veal sauce more than a typical fish dish.

Total time55 mins
Prep time20 mins
Cook time35 mins
Yield4 servings, 4

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Instructions

Heat olive oil in a large saucepan over medium heat. Sauté anchovy and capers until the anchovy dissolves, around 2 minutes. Add garlic and cook until fragrant, about 1 minute.
Pour in white wine, oregano, and red pepper flakes; increase heat to high. Cook until the liquid reduces to about 3 tablespoons, approximately 2 to 4 minutes.
Add tomatoes to the skillet and bring to a simmer. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium and let simmer for about 10 minutes, until slightly reduced.
Add tuna and 1/4 cup parsley to the tomato sauce, breaking up the tuna with a wooden spoon. Reduce heat to medium-low and simmer for approximately 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti, stirring occasionally, until almost al dente, about 9 to 11 minutes. Drain and return the spaghetti to the pot.
Pour the tomato sauce over the spaghetti; stir well to combine. Cover and let sit until the spaghetti is fully cooked, around 3 minutes. Serve into bowls, drizzle with extra-virgin olive oil, and sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition

Calories: 620 kcal
Fat Content: 18 g
Fiber Content: 7 g
Sugar Content: 3 g
Sodium Content: 707 mg
Protein Content: 31 g
Cholesterol Content: 14 mg
Carbohydrate Content: 80 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g