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Spaghetti al Tonno Recipe

Italian · Main course · 20 min total

A quick and flavorful Italian pasta dish made with pantry staples: canned tuna, garlic, olive oil, and a touch of chili for a satisfying weeknight dinner.

Ingredients

• 400g spaghetti
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 2 cans (150g each) tuna in olive oil, drained
• 1/4 cup dry white wine
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute.
3. Add the drained tuna to the skillet, breaking it into flakes with a fork. Cook for 2 minutes, stirring occasionally.
4. Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
5. Add the drained spaghetti to the skillet along with 1/2 cup of reserved pasta water. Toss well to combine, adding more pasta water if needed to loosen the sauce.
6. Remove from heat. Stir in parsley and season with salt and pepper to taste. Serve immediately with grated Parmesan if desired.

Tips

• Use high-quality tuna packed in olive oil for the best flavor.
• Reserve more pasta water than you think you need; it helps create a silky sauce.
• For a non-spicy version, omit the red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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