Spaghetti al Tonno | Spaghetti with Tuna Puttanesca style | Make Quick and Easy TUNA Spaghetti.

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb. bronze cut spaghetti
  • 5 oz yellowfin tuna in oil (150 grams)
  • 4 tbs extra virgin olive oil
  • 2 cloves garlic sliced or whole
  • 4 stalks parsley
  • 1 hot chili pepper or 1/4 to 1/2 teaspoon red pepper flakes
  • 14 oz cherry Tomatoes in a can or peeled tomatoes cut in pieces (400 grams)
  • 2 tablespoons capers in salt
  • 1/2 cup kalamata/Gaeta olives
  • Salt (as needed).

Instructions

  • Fill a large pot with water and salt place it on high heat. In the meantime start the sauce (sughetto).
  • In a large sauté pan add oil, garlic, parsley stalks (keep the top to garnish the spaghetti at the end) and chili pepper.
  • On medium heat let the ingredients release their flavor in the hot oil.
  • Remove the stalks and add the tomatoes.
  • Stir and break the cherry tomatoes and add the capers and olives.
  • Add the tuna and be gentle so it doesn’t all break apart.
  • As the sauce cooks the water should be boiling, add the spaghetti and a little under al dente remove them using a tong and add them to the sauce.
  • Stir gently and add a little pasta water if needed.
  • Chop fresh parsley on top before serving and enjoy.

Notes

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