Easiest Way to Make Tonno Spaghetti Di Zucchine Ricette

Chef John's Spaghetti Al Tonno

Un primo piatto facile e veloce che unisce pesce e verdure.

Recipe Summary Chef John's Spaghetti Al Tonno

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.

Ingredients | Tonno Spaghetti Di Zucchine Ricette

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

Directions

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.

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.

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.

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.

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.

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.

Info | Tonno Spaghetti Di Zucchine Ricette

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Chef John's Spaghetti Al Tonno

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