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Chef John's Spaghetti al Tonno
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Quick and easy spaghetti with flavorful tuna sauce ready in under an hour.
Ingredients:
  • 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)
  • 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
Instructions:
  • In a large saucepan over medium heat, heat olive oil. Cook anchovy and capers in the hot oil until the anchovy crumbles, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  • In a skillet, combine white wine, oregano, and red pepper flakes. Increase heat to high and cook until the mixture reduces and about 3 tablespoons of liquid remain, for 2 to 4 minutes.
  • Combine vibrant tomatoes in the skillet, allowing them to gently simmer. Season the tomato medley with a pinch of salt, freshly cracked black pepper, and a hint of cayenne pepper. Lower the heat to medium and simmer until slightly thickened, approximately 10 minutes.
  • Incorporate tuna and 1/4 cup of parsley into the tomato sauce, using a wooden spoon to break up the tuna while stirring. Lower the heat to medium-low and let it simmer for approximately 10 minutes.
  • 1. Boil a large pot of lightly salted water. Add spaghetti and cook until almost al dente, about 9 to 11 minutes. Drain and return spaghetti to the pot.
  • Lavish the spaghetti with tomato sauce in the pot, gently mix, cover, and allow to cook for around 3 minutes. Serve in bowls, then generously drizzle with extra-virgin olive oil and top with Parmigiano-Reggiano cheese and parsley.

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