Pasta with tuna is a great Italian classic.
The laziness of modern citizens when it comes to cooking has made this dish popular, whose only characteristic is its speed of execution.
I don’t like canned tuna and therefore I’m not a great fan of this recipe, but I also appreciate its convenience: a few ripe tomatoes, a pack of pasta and a can of tuna, everyone has it in the pantry.
This dish reminds me of university and a short period in which I lived with four students who always obliged me to cook!
Spaghetti with tuna
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 400 grams of spaghetti (or linguine)
- 1 clove of garlic
- 3 salted anchovies, washed
- 250 grams of tuna in oil
- 8 fresh tomatoes (or ten San Marzano tomatoes)
- Salt to taste
- Parsley to taste
- Chili pepper (to taste)
- Instructions
- Bring a large pot of water to a boil.
- Wash the tomatoes and cut them into cubes.
- Pour the tuna oil into a pan with the garlic, a piece of chili pepper, the anchovies. Add the tomato and sauté for about ten minutes, adding some cooking water if necessary. After ten minutes add the tuna.
- Cook for another ten minutes until all the ingredients come together. Season with salt if necessary.
- Add the coarse salt to the boiling water, about 7-8 g per liter of water, and toss the pasta.
- Drain the spaghetti “al dente” and pour it into the pan with the sauce. Add, if necessary, ladles of unsalted boiling water. If needed, add a little of the pasta cooking water.
- Serve with chopped parsley on top.
Tips to ensure the success of the dish:
- This dish has few ingredients. It would be best to choose excellent quality tomatoes and tuna.
- It can also be prepared with peeled tomatoes or with confit cherry tomatoes.
- Always add salt to the sauce at the end of the preparation. You can always add salt and never remove it!
- To cook pasta in the ideal way, you need to consider 1 liter of water for every serving of pasta
