Spaghetti al tonno

Spaghetti al tonno

Simple enough for a weeknight meal, or perfect for inclusion in your Christmas celebration of the Feast of the Seven Fishes. Good tuna and tomatoes like San Marzano make the difference!

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  • Two 6-ounce pouches Tre-Fin Foods albacore tuna with sea salt

  • 2 tablespoons olive oil

  • 1 anchovy fillet

  • 2 tablespoons capers

  • 3 cloves garlic, smashed

  • 1 small red onion, cut in small dice

  • 1/4 teaspoon dried oregano

  • Dried red pepper flakes to taste

  • One 28-ounce can plum tomatoes

  • Salt, freshly ground black pepper and cayenne pepper to taste

  • 1 cup coarsely chopped parsley, divided

  • I pound good quality dry pasta, preferably spaghetti

  • Freshly grated Parimgiano-Reggiano cheese, for serving

Fill a large pot with water and a generous amount of salt. Bring to a boil.

Meanwhile, drain any liquid from the tuna into a large, wide saute pan. Add the olive oil, anchovy, capers and smashed garlic cloves and warm over medium low heat until the garlic is golden, about 4 minutes. Add the onion and saute until transparent, about 4 minutes. Add the red pepper flakes and tomatoes, increase the heat to medium high and continue to cook until the mixture boils. Reduce the heat to a simmer and cook gently until the sauce is fairly thick. Season to taste with salt, black and cayenne pepper. Add 1/4 cup of the parsley and the tuna in chunks. Stir the tuna in, breaking the chunks up slightly. Reduce heat to medium low and continue to simmer about 10 minutes, while the pasta is cooking.

Add the pasta to the boiling water and cook according the the instructions on the package. When it is al dente, scoop out a cup of the pasta water and set it aside. Drain the pasta and add it to the pan with the sauce. Heat over medium high heat, adding some of the pasta water until the sauce is your desired consistency. Add the remaining parsley, toss to combine and serve immediately with the Parmigiano-Reggiano cheese.