Spaghetti al tonno

Spaghetti with tuna is a simple and tasty dish, very popular for its practicality and flavor. And, as a good Italian, I will suggest some extra touches to make it special. Here’s what you need and how to prepare it.

Ingredients

• Spaghetti: 400 g (100 g per person is a good rule)
• Canned tuna in oil: 200 g drained
• Garlic: 1 clove
• Extra virgin olive oil: as needed
• Peeled tomatoes: 400 g, or tomato purée
• Parsley: fresh and chopped, as needed
• Salt: as needed
• Red pepper flakes: (optional) as needed
• Capers: (optional) one tablespoon

Preparation

1. Start boiling a pot with plenty of salted water for the spaghetti.
2. Meanwhile, in a large skillet, sauté the garlic in olive oil until it turns golden brown. If you like, you can add some red pepper flakes.
3. Add the chopped capers for an extra burst of flavor, and then the drained tuna. Let it flavor for a few minutes, then remove the garlic.
4. Pour the peeled tomatoes into the skillet with the tuna and cook the sauce over medium heat for about 10-15 minutes, until it thickens. Season with salt.
5. When the water boils, cook the spaghetti according to the package directions to achieve the desired doneness (al dente is always the best choice!).
6. Drain the spaghetti and pour them into the skillet with the tuna sauce. Mix well to flavor the pasta.
7. Sprinkle with chopped fresh parsley before serving.

Enjoy your meal!

Did you know?

The recipe for spaghetti with tuna is often considered a “lifesaver” dish in the kitchen, because it’s quick to make and the ingredients are easily found in every pantry. But with some extra touches, like the addition of capers or a good sauté, it can turn into a gourmet dish!