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Chef John's Spaghetti al Tonno

Chef John's Spaghetti al Tonno

Cost $12, save $10

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Sauce

    • 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
    • 🍅 3 cups crushed Italian tomatoes (such as San Marzano)
    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste
    • 🌶 1 pinch cayenne pepper
    • 1 (7 ounce) can oil-packed tuna, drained
    • ¼ cup chopped fresh flat-leaf parsley

  • Pasta

    • 1 (12 ounce) package spaghetti

  • Toppings

    • 1 tablespoon extra-virgin olive oil
    • 🧀 ¼ cup freshly grated Parmigiano-Reggiano cheese
    • 1 tablespoon chopped fresh flat-leaf parsley

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

620

Calories

  • 31
    Protein
  • 80
    Carbs
  • 18
    Fats

💡 Choose high-quality canned tuna packed in olive oil for the best flavor.San Marzano tomatoes are preferable for an authentic taste.For a spicier version, add an extra pinch of cayenne or red pepper flakes.Play with toppings such as extra parsley or freshly grated lemon zest for brightness.