Chef John's Spaghetti al Tonno recipe
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Ingredients
- 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, or to taste 3 cups crushed Italian (plum) tomatoes (such as San Marzano) salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 (7 ounce) can oil-packed tuna, drained ¼ cup chopped fresh flat-leaf parsley 1 (12 ounce) package spaghetti 1 tablespoon extra-virgin olive oil, or to taste ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste 1 tablespoon chopped fresh flat-leaf parsley, or to taste
Nutrition Info
- 619.5 caloriescarbohydrate: 79.5 gcholesterol: 14.2 mgfat: 17.7 gfiber: 6.7 gprotein: 31.2 gsaturatedFat: 3.4 gservingSize: -sodium: 706.5 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Spaghetti al Tonno
Directions
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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.
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.
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.
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.
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.
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.