Chef John's Spaghetti al Tonno Recipe - Allrecipes.com
Chef John's Spaghetti al Tonno  Recipe
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Chef John's Spaghetti al Tonno
See how to make an easy, flavorful tuna sauce for spaghetti. See more
  • READY IN 55 mins

Chef John's Spaghetti al Tonno

Recipe by  

"Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  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.
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Reviews More Reviews

Apr 13, 2014

I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe.

 
Apr 09, 2014

I probably shouldn't rate this because I left out a couple key ingredients but I loved it so much I just had to. Plus I can only imagine it would be even better with the full ingredients. This is what I changed. I left out the capers and anchovies because I didn't have any. Also I used red wine instead of white because that's what was open. Also used dry parsley instead of fresh. Other than that, I made it as specifies and boy was it delicious. I will update this rating when I make it again with all the right ingredients.

 

7 Ratings

Mar 21, 2014

Fantastic pantry meal. Loved the flavors. I didn't drain my oil packed tuna.

 
Mar 21, 2014

Delicious! I saw the video last week and went to Food Wishes to get the recipe; I'm glad it's on the site. We omitted the Parmesan.

 

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Nutrition

  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 79.5 g
  • 26%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 765 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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