Spaghetti al Tonno

Spaghetti al Tonno is quick and easy to make

Spaghetti al Tonno is a very simple Italian pasta dish made with spaghetti and tuna sauce. There are so many variations on this tonno sauce that you basically, have to choose the recipe that appeals to you and your family. Spaghetti al Tonno is easy to make, so be daring!

Serves: 4

Ingredients:

7 oz tuna
3 cups of tomato sauce
3 cloves garlic ( chopped)
1 wineglass white wine
3 tablespoons olive oil
1 teaspoon crushed red pepper (flakes)
1 teaspoon anchovy paste
2 tablespoons capers
sugar (pinch)
1/2 cup parsley (chopped)
1 cup of boiling water
Parmesan cheese (grated)
salt and pepper (to taste)

Method:

1. Add olive oil to a large frying pan on medium heat.

2. Add capers and cook for 5 minutes.

3. Add anchovy paste, garlic and red pepper flakes.

4. Fry for 1 minute.

5. Add white wine.

6. Add pinch or two of sugar to balance out the acidity.

7. Simmer on a low heat for 5 minutes.

8. Add the tuna. Break up the tuna with a wooden spoon and stir.

9. Add tomato sauce.

10. Add cup of boiling water to ensure that the tuna sauce does not thicken too much during cooking.

11. Add half of the chopped parsley.

12. Simmer for about 10 minutes.

13. Start cooking the spaghetti at this point.

14. Drain the spaghetti.

15. Return the spaghetti to the saucepan.

16. Add the tuna sauce to the spaghetti in the saucepan.

17. Mix together well.

18. Add the rest of the parsley.

19. Add a handful of grated Parmesan cheese. This is purely optional but I like it!

20. Cover saucepan and let the Spaghetti al Tonno rest for 5 minutes. The heat from the tonno sauce will finish cooking the spaghetti.

Ingredients for Spaghetti:

1 lb spaghetti (enough for 4 people)
1 tablespoon salt

Method:

1. Fill two-thirds of a large saucepan with cold water.

2. Add the salt.

3. Bring to the boil.

4. Lower the spaghetti into a large saucepan of the boiling salted water.

5. Stir once or twice with a wooden spoon.

6. Cook for about 9 minutes (which is 2 minutes less than the usual manufacturer's packet instructions).

7. Then, quickly drain in a colander.

8. Use immediately.

9. The spaghetti will finish cooking in the pan when the tonno sauce is added later. Spaghetti should end up being cooked to "al dente" not soft or pulpy in texture.

To discover more about Italian food visit the Italian Traditional Food webpage