Spaghetti with Tuna

    20 minutes

    Known to many Italian families as 'Spaghetti col tonno', this dish usually features as the first course at our Christmas eve dinner party. It's a very simple yet very tasty dish which deserves to be made with good quality tuna.

    5 people made this

    Serves: 5 

    • 1/2 tablespoon olive oil
    • 2 whole cloves of garlic, peeled
    • 1/2 tablespoon anchovy paste (optional)
    • 425g organic tomato passata
    • 210g good quality tuna canned in its own oil
    • 500g spaghetti
    • salt and pepper, as needed
    • 60ml freshly chopped parsley

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large saucepan of water to the boil over medium heat. While you are waiting for the water to boil, make the tuna sauce.
    2. In a different saucepan, heat olive oil over low heat then add whole garlic cloves and cook for a couple of minutes. Add the anchovy paste (if using) and stir to combine. Pour in the tomato passata then bring to a simmer and cook on low heat for 5 minutes.
    3. Transfer the tuna and its oil from the tin into a bowl then flake with a fork and mix well with the oil. Add tuna to the tomato sauce, stir and cook for 10 minutes on medium-low heat.
    4. Discard garlic cloves, season to taste with salt, pepper and parsley then stir and cover with a lid.
    5. Add the spaghetti to the boiling water and cook until "al dente". Drain and transfer to a bowl. Add tuna sauce, toss and serve.


    If you use tuna canned in water, drain the water before flaking the tuna with a fork.

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