Spaghetti with Tuna and Tomatoes Recipe

by katerina on June 29, 2011

Spaghetti al Tonno Recipe

Most of the tuna you find at the grocery store is canned in water, the next time you are in a Mediterranean grocery or specialty market take a look around and see if you can find some tuna which is canned in olive oil. In olive oil is the standard way to can tuna in Italy, and it has a lovely softening effect on the flavour of the fish.

Spaghetti al Tonno Recipe

This classic Italian tuna pasta recipe is meant to address a weeknight emergency that can easily be pulled from the depths of your pantry. Don’t skip the chili flakes they brighten up the flavours of what could otherwise be a flat sauce.

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Spaghetti al Tonno

(serves 4)

1 tablespoon olive oil
1 large clove garlic, finely minced
1/4 teaspoon chili flakes
1/4 teaspoon lightly crushed fennel seeds
1 28 oz can whole tomatoes
350g spaghetti
160g canned tuna, packed in olive oil
3 tablespoons chopped fresh parsley
1 tablespoon butter
salt, to taste
chili flakes (optional, for garnish)

Put a large pot of water on to boil. In a separate large skillet add the olive oil, chili flakes, fennel, and garlic to the pan. Turn the pan on to medium low and cook until the garlic is just starting to brown, stirring. Add the tomatoes to the skillet and stir into the garlic and oil. Using a fork or spoon gently crush the tomatoes into the sauce to break out any interior juices.

Let the sauce cook for 15 minutes. The water should be boiling by now so add a heaping tablespoon of salt to the water and add the pasta. Follow the directions for cooking times on the side of the package of pasta, but decrease the cooking time by 2 minutes. Meanwhile remove the tuna from the can and gently chop. When the pasta has been in the water for 5 minutes add the tuna and olive oil to the tomatoes. Stir in the parsley and butter as well.

Drain the pasta. Taste the sauce and add salt if necessary. Add the drained pasta to the skillet and toss. Allow to cook for one more minute. Check the pasta - it should be al dente. Serve garnished with chili flakes.


Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time:30 minutes
Calories(approximate per serving): 420



{ 4 comments… read them below or add one }

Belinda @zomppa June 29, 2011 at 6:04 am

Classic, hearty, weeknight meal! I will have to hunt for proper tuna.

Reply

Bob January 22, 2013 at 7:46 pm

I have been makeing it this way but without the fennel,Itried it and I’ll never leave it out again.

Reply

katerina January 22, 2013 at 9:41 pm

Awesome!

Reply

Bob August 19, 2013 at 6:19 pm

a quick meal and very good I add another 1/4 tsp. of fennel seed not crushed.

Reply

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