Chef John's Spaghetti Al Tonno
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Capers3 cloves
Garlic (minced)1 cup
White Wine (dry)1 tsp
Oregano (dried)1 pinch
Red Pepper Flake (to taste)1
Salt1 pinch
Cayenne Pepper (to taste)340 g
Spaghetti (package)Directions:
1
Heat olive oil in a large saucepan over medium heat
2
Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes
3
Add garlic; cook and stir until fragrant, about 1 minute
4
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
5
Stir tomatoes into the skillet and bring to a simmer
6
Season tomato mixture with salt, black pepper, and cayenne pepper
7
Reduce heat to medium and simmer until slightly reduced, about 10 minutes
8
Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring
9
Reduce heat to medium-low and simmer for about 10 minutes
10
Bring a large pot of lightly salted water to a boil
11
Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes
12
Drain and transfer spaghetti back to the pot
13
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
14
Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top