Chef John's Spaghetti al Tonno Recipe

Recipesfull introduces to you: Mediterranean Diet Recipes. (Chef John's Spaghetti al Tonno Recipe). 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.

Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Chef John's Spaghetti al Tonno Recipe

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

My Big Fat Greek Salad

Diet and Healthy

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Chef John's Spaghetti al Tonno Recipe

Servings Per Recipe:4

Calories: 619.5

% Daily Value *

Protein: 31.2g 63%

Carbohydrates: 79.5g 26%

Dietary Fiber: 6.7g 27%

Sugars: 2.7g

Fat: 17.7g 27%

Saturated Fat: 3.4g 17%

Cholesterol: 14.2mg 5%

Vitamin A Iu: 1873.7IU 38%

Niacin Equivalents: 18.3mg 141%

Vitamin B6: 0.5mg 32%

Vitamin C: 24.2mg 40%

Folate: 238.1mcg 60%

Calcium: 161.4mg 16%

Iron: 6.6mg 36%

Magnesium: 107.9mg 39%

Potassium: 907.2mg 25%

Sodium: 706.5mg 28%

Thiamin: 1mg 105%

Calories From Fat: 159

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.