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Tuna Spaghetti

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Italian
Tuna Spaghetti
Ingredients
  • 2 tablespoons olive oil
  • 1 anchovy fillet
  • 2 tablespoons capers
  • 3 cloves minced garlic
  • 1/2 cup dry white wine
  • 1/4 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
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (12 ounce) package spaghetti
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
1
Begin by heating a generous amount of olive oil in a substantial saucepan over an intermediate heat setting. Allow the oil to warm up, then introduce anchovy and capers into the pan, stirring constantly as they cook until the anchovy breaks apart, approximately 2 minutes have passed.
2
Next, incorporate garlic into the saucepan and continue to cook and stir until it releases its fragrance, roughly 1 minute has elapsed.
3
Now, pour in a mixture of white wine, oregano, and red pepper flakes into the saucepan and increase the heat to a high setting; cook until this mixture has reduced significantly, leaving approximately 3 tablespoons of liquid remaining in the pan, a process that should take around 2 to 4 minutes.
4
Add tomatoes to the saucepan and bring the mixture to a gentle simmer. Season this tomato mixture with salt, black pepper, and cayenne pepper according to your preference.
5
Reduce the heat to a lower setting and allow this tomato mixture to simmer until it has slightly reduced in volume, approximately 10 minutes have passed.
6
Introduce tuna into the saucepan and stir in a quarter cup of parsley, breaking up the tuna with a wooden spoon as you mix. Continue to simmer this mixture over low heat for an additional 10 minutes.
7
Meanwhile, bring a large pot of salted water to a rolling boil. Cook spaghetti in this boiling water, stirring occasionally until it is almost cooked through but still retains a slight firmness to the bite, approximately 9 to 11 minutes have passed.
8
Drain the cooked spaghetti and transfer it back into the pot.
9
Pour this tomato sauce over the spaghetti, stirring to combine, then cover the pot with a lid and allow it to sit for approximately 3 minutes, allowing the spaghetti to absorb the flavors.
10
Ladle the cooked spaghetti into bowls and top it with a drizzle of extra-virgin olive oil, sprinkling Parmigiano-Reggiano cheese and parsley over the top to complete this dish.