Toss strands of spaghetti with oil-packed tuna, diced tomatoes, briny capers, and red pepper flakes for a simple pasta dinner that is truly memorable and incredibly satisfying.
Spaghetti Tonno e Pomodoro
Course: MainCuisine: ItalianDifficulty: SimpleServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalCapers and lemon zest add a unique tang to this pasta with tuna and tomatoes.
Ingredients
1 lb spaghetti
1/4 cup (that’s about 4 tablespoons) extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
2 medium cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes
2 (5-ounce) cans oil-packed tuna
2 tablespoons capers, rinsed, drained and chopped
1 packed teaspoon grated lemon zest
Chopped fresh flat-leaf parsley for serving
Freshly grated Parmesan, to serve
Kosher salt and freshly ground black pepper
Method
- Bring a large pot of generously salted water to a boil over high heat. Add spaghetti, stir well and cook until al dente. Drain well.
- Heat oil in a large saucepan over medium heat. Add onions and garlic and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Stir in red pepper flakes, tomatoes and their juices, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring occasionally, until juices thicken slightly, 15-20 minutes.
- Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Adjust seasoning if necessary, by adding more salt, pepper and/or red pepper flakes.
- Serve spaghetti hot, sprinkled with parsley and Parmesan, if desired.
