New recipes

Spaghetti al tonno recipe

Spaghetti al tonno recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Tuna pasta

Spaghetti with tuna is one of my favourite pasta dishes. What if you don't like fish? Then this is perfect. The taste and texture is actually closer to a veal sauce than one made with fish.

12 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1 anchovy fillet
  • 2 tablespoons capers
  • 3 cloves minced garlic
  • 120ml white wine
  • 1/4 teaspoon dried oregano
  • 1 pinch chilli flakes, or to taste
  • 700g tomato passata or sieved tomatoes
  • salt and freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 200g tuna in vegetable oil, drained
  • 1 tablespoon freshly chopped flat leaf parsley
  • 340g spaghetti
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 20g grated Parmesan cheese, or to taste
  • extra freshly chopped flat leaf parsley, to serve

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Heat olive oil in a large pan 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.
  2. Pour white wine, oregano and chilli flakes into the pan and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
  3. Stir tomato passata into the pan and simmer. Season tomato mixture with salt, black pepper and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
  4. Stir tuna and 1 tablespoon parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
  5. Bring a large pot of lightly salted water to the 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.
  6. 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 Parmesan cheese and fresh parsley over the top.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(56)

Reviews in English (40)

by Dale

I've made this recipe a few times and it is awesome! The last time, I used fresh yellow fin tuna in place of the canned tuna. I cheated by not making the sauce of this recipe the last time by using Chef John's "Hide The Little Fish" pasta/pizza sauce that I had leftover in the fridge and it was great! I prefer using imported pasta from Italy because it is pressed through bronze extruding equipment that gives the pasta more texture and that makes any sauce stick to it a little more. Another tip: ~ 1 teaspoon of anchovy paste equals 1 anchovy filet. I keep a tube of anchovy paste in my fridge for sauce recipes like this or for my Caesar salad dressing recipe.-13 Apr 2014

by Laura

I probably shouldn't rate this because I left out a couple key ingredients but I loved it so much I just had to. Plus I can only imagine it would be even better with the full ingredients. This is what I changed. I left out the capers and anchovies because I didn't have any. Also I used red wine instead of white because that's what was open. Also used dry parsley instead of fresh. Other than that, I made it as specifies and boy was it delicious. I will update this rating when I make it again with all the right ingredients.-09 Apr 2014

Spaghetti with Tuna - Spaghetti al Tonno

Spaghetti with tuna It’s like spaghetti, but instead of meatballs you add tuna to the tomato sauce!

Now, that might sound kinda weird at first to my American friends, just like Italians think we’re weird for putting meatballs on our spaghetti in the first place. But let me tell you. It’s really delicious and I find it strangely comforting. Italian comfort food.

If you haven’t noticed, July is pasta month here at Jennyblogs! What, you couldn’t tell from the 1 other pasta recipe I’ve posted so far this month that this whole month is going to be pasta? I’m so offended. (I’m just kidding you guyssss.) But now you know! So be sure to stay tuned (you can sign up for updates) for the rest of the month where I will share with you various recipes, some Italian, some American, and last week was Thai inspired! Everyone should have some quick and delicious pasta recipes in their repertoire that don’t need store-bought sauce! Homemade is always better, if you can manage it. That way you control exactly what goes into your and your loved ones bodies. No more excess sugar, preservatives, and high levels of salt and fat that can be hidden away in the store-bought jars of sauce.

Today, a recipe for Italian spaghetti al tonno, or spaghetti with tuna. Homemade sauce and all this can be on your table in less than 45 minutes!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Pasta al tonno (Pasta with Tuna Sauce)

Here’s a quick note on another staple weeknight dinner: pasta al tonno . Very fast and almost as easy as opening a can.


  • 1 or 2 garlic cloves, slightly crushed and peeled
  • 1 red chili pepper (peperoncino)(optional)
  • Olive oil
  • 250 ml (1 cup) passata di pomodoro or crushed canned tomatoes
  • 1 small can of tunafish, packed in olive oil
  • A few anchovy fillets
  • A handful of capers
  • A few pitted black olives
  • A sprig or two of fresh parsley, finely chopped


Put your pasta on the boil. The sauce will take no more time than it takes for the water to come to the boil and the pasta to cook.

Begin making your sauce, as for many tomato and other sauces, by frying a clove or two of slightly crushed garlic (and a peperoncino, if you like a little ‘heat’) in some olive oil over gentle heat

As soon as the garlic begins to give off its aroma and very slightly brown, add the tomatoes and simmer them until they are well reduced. Then add a few anchovy fillets, a handful of capers, a few pitted black olives, some chopped parsley and a can of tunafish packed in olive oil. Simmer only for a minute or so and turn off the heat.

When the pasta is cooked very al dente , add it to the tomato and tuna sauce, along with a ladleful of the pasta water. Allow the pasta to simmer in the sauce for a minute or two until it is well coated with the sauce. Serve immediately. Do not serve with grated cheese.


Like so many other Italian dishes, the success of this dish will depend largely on the quality of your ingredients. So find the best imported canned tomatoes you can find. (One day I’m going to do a post on choosing canned tomatoes–it’s absolutely crucial and, in the US at least, tricky business.)

The tuna is, of course, key. At a minimum, use tunafish packed in olive oil. “Light” tuna packed in spring water and the like will result in a mundane, rather insipid dish. If you can find it (and afford it) there are some excellent premium brands of imported tuna from Sicily. The ‘Ortiz’ brand, from Spain, is also very good. The belly of the tuna, known as ventresca, is the tastiest part. If you can find imported anchovies and capers packed in salt, all to the good–otherwise, anchovy fillets in olive oil and capers in vinegar are acceptable substitutes. Anchovies packed in salt come whole and will need to be filleted and rinsed the fillets in olive oil can be used as is. Capers. whether packed in salt or vinegar, should be rinsed and squeezed dry.

Finally, try to find small black olives, packed in brine or oil, preferably Gaeta or nicoise. Avoid canned olives–their taste is not characteristic of Italian cooking. If that’s all you can find, feel free to simply omit them. In fact, many recipes, such as the one given by Ada Boni in Il Talismano della Felicità , calls only for tuna and anchovies. Boni tells you to add the anchovies to the oil with the garlic. She also calls for a pinch of oregano, not chopped parsley. Personally, I find that this version provides a more delicate taste–however paradoxical that may sound when talking about these assertive ingredients.

Pasta al tonno can also be made in bianco, or without tomatoes. Just add the tuna and other flavorings directly to the garlic and oil soffritto , and saute for a few minutes. You can also make an entirely raw tuna sauce, in which case you should either omit the garlic (which would be a bit too strong raw) or rub the inside of the bowl in which you are mixing the ingredients with a half clove, to give the dish just a hint of garlic flavor. A more elegant version of this dish can be made with fresh tuna and cherry tomatoes. Here’s the recipe.

Perhaps the most common pasta to dress with this tuna sauce is spaghetti. But short pastas like penne, as well as concave ones like conchiglie , are also nice. Tonight I used—a bit unusually—some orecchiette that were lying around. This was the first time I had tried this combination and found it quite nice, actually.

Spaghetti with Tuna, Capers and Lemon

Let your food processor do the work of mincing together the onion, garlic, and capers. The mixture should be very fine. No processor? Mince everything together by hand using a chef&rsquos knife.

Pour 1 tablespoon of the olive oil from the jar or can of tuna into a large sauté pan. Reserve the rest. Heat the oil, stir in the minced mixture and cook until the onion softens. Stir in the red pepper flakes and the tuna with all of the oil. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes. Stir in the peas, oregano, salt, pepper and lemon juice. Set aside, cover and keep warm.

Cook the spaghetti in 4 quarts of rapidly boiling salted water until it is al dente, cooked through but still firm. Reserve two tablespoons of the cooking water. Drain the spaghetti and transfer it and the reserved water to the sauté pan. Raise the heat to medium high and stir everything together until heated through. Sprinkle on the parsley and serve.


  • 250 g spaghetti
  • 1 can tuna in oil or water
  • 1 small can sweet corn
  • 2 spring onions
  • 2 cloves of garlic
  • 1/2 red chili
  • 50 ml Noilly Prat
  • 60 ml Creme fraiche
  • 1 pinch salt and pepper
  • 1 tbsp fresh herbs
  • 1 tbsp olive oil

Pasta al tonno a modo mio

For the most part, the dishes we present here at Memorie di Angelina are taken from the time-tested canon of Italy’s rich culinary tradition. But like many other home cooks, I do enjoy improvising in the kitchen every once in a while, usually riffing off a familiar recipe.

I call this particular bit of improv pasta al tonno a modo mio, or Pasta with Tunafish “My Way”. In the traditional recipe for pasta al tonno, tunafish is simmered in a tomato sauce. Here the sauce is entirely uncooked, more of a dressing—or condimento as they say in Italian—than an actual “sauce”. And while there’s a bit of fresh tomato, the dressing is mostly in bianco.

The recipe couldn’t be simpler. You just throw together a can of tunafish, a cut up fresh tomato or two, and a few seasonings in measurements you can leave to your personal taste and mood, all mixed with a healthy pour of best quality extra virgin olive oil. Let everything macerate while the pasta cooks, then toss the pasta in the condimento and serve. That’s all there is to it.

This simple pasta has become one of my go to dishes for the dog days of summer, when even I don’t always feel much like cooking. And simple as it is, if you enjoy tunafish your taste buds will be happy, I promise. There’s no other way I know of making pasta al tonno that lets the briny taste and meaty texture of the tuna shine through like this one.


  • A clove of garlic, peeled and cut in half
  • 1 can (200g/7 oz) tunafish, packed in olive oil, well drained of its canning juices
  • 1-2 medium tomatoes, cut into pieces
  • A handful of capers, preferably packed in salt, rinsed and squeezed dry
  • A handful of olives, pitted and roughly chopped
  • A pinch of red pepper flakes, or more to taste
  • A few sprigs of fresh parsley, minced
  • Olive oil, lots of it
  • Salt, to taste
  • A few fresh basil leaves, torn into small pieces if large
  • A drizzle of colatura di alici (optional)
  • A sprinkle of minced parsley (optional)


First, put a large pot of water on to boil and salt it well.

Meanwhile, make your condimento: Get yourself a large bowl. (A wooden salad bowl is ideal here.)Take the garlic and rub the inside of the bowl vigorously with the cut ends of the garlic halves. (If you want a slightly more intense garlic flavor, leave them in the bowl and remove them just before you add your pasta. Otherwise discard them.)

Now break up the tuna into largish chunks and place in a large bowl. Add the capers, olives, red pepper flakes, parsley and olive oil to the bowl and very gingerly give it a turn or two to mix everything together, taking care not to break up the tuna fish too much. Taste and season lightly if it needs it.

When the water has come to a bowl, throw in the pasta and cook it until it is perfectly al dente. Drain the cooked pasta well and add it to the bowl, along with the basil leaves and a drizzle of colatura if using. Give everything another quick turn to mix—again, very gingerly to avoid breaking up the tuna.

Serve, topped with a sprinkle of parsley for color if you like.

Notes on Pasta al tonno a modo mio

As quick and easy as it is, there are a few nuances to look out for in this dish. First off, you’ll need to account for the uncooked sauce. Cook the pasta just as you like to eat it, since it will cook no further in the sauce. And make sure there is no excess water lurking in its nooks and crannies or you’ll dilute the sauce. It’s also key not to let the tuna break up too much, as it tends to do, so be gingerly, as I’ve indicated, as you mix the sauce and then mix in the pasta, tossing it only once or twice each time.

Don’t be shy with the olive oil. You’ll need lots of it to allow the flavors to meld and coat the pasta. On the other hand, you will probably want to go easy on the salt when you season the sauce, as many of the ingredients are salty by themselves, especially if you use the intensely salty colatura. You might even find you don’t need to season the sauce at all, although being a “salt fiend” I always do myself.

You can use any pasta you like for this easy-going dish, although I’m partial to short, twisted pastas like the caserecce pictured here, or the concave pasta shells called conchiglie that catch the bits of tuna nicely. Long pastas, to my mind, don’t go well with chunky sauces like this.

Of course, the better the tuna, the better to result. If you want to splurge on best quality ventresca, go for it. But above all, you want to choose a good quality brand of tuna that’s packed in olive oil. Even though you’ll be dousing it in olive oil to make the sauce, only olive-oil packed tuna will give this dish (or any other, in my humble opinion) the right flavor. You also want a tuna that is packed in chunks. The mouth feel is immeasurably better than the cat food like shreds that come in cheaper brands. For my everyday needs, I use Genova brand yellowfish tuna, which I buy in bulk at our local big box store at very reasonable prices. (Disclaimer: Despite the misleading name, it’s from Thailand, not Italy.)


I don’t always use the olives—and, if fact, I did without this time—but I usually do, as they add a appealingly zesty touch. A drizzle of lemon juice—not too much—would brighten the dish, although personally not overly fond of acidity in my pasta sauces. If you want a more assertive garlic flavor, mince it and add it to the sauce. If you want something more substantial, omit the capers and olives and add some boiled (or canned) cannellini beans. And instead of garlic, you might like some diced red onions, which brings the dish rather close to the classic antipasto salad tonno e fagioli.

Like most pasta dishes, pasta al tonno a modo mio is best freshly made. But unlike most other pastas, it can be made ahead and enjoyed at room temperature. But don’t refrigerate it, as the cold ruins the texture.

Find the most delicious recipes here

Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.

Meanwhile,heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.

Drain the pasta, reserving 2-3 tablespoons of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems to dry, then serve. In Italy you wouldn't put cheese on a pasta with any sort of seafood, even canned tuna.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 619 calories 17.7 g fat 79.5 g carbohydrates 31.2 g protein 14 mg cholesterol 706 mg sodium. Full nutrition
Source: Read Full Article

Spaghetti al Tonno e Limone

Don’t let the “tonno” scare you away! This dish is so savory, nobody will know it involves tuna. A friend who lived in Italy gave me this recipe. It’s one of my favorites!


  • ⅓ pounds Thin Spaghetti
  • 1 can (5 Oz. Can) Tuna In Olive Oil
  • ½ whole Yellow Onion, Thinly Sliced
  • 6 cloves Fresh Garlic, Sliced, Not Minced
  • 2 Tablespoons Olive Oil
  • 15 whole Cherry Tomatoes, Halved
  • 2 whole Lemons, Halved
  • ½ cups Grated, Fresh, Parmigiano Cheese
  • 1 Tablespoon Dried Basil Or Handful Fresh, Chopped
  • Salt And Pepper, to taste


If you cannot find tuna in olive oil, use tuna in water. Drain water and cover tuna in oil, then let it sit overnight in the fridge to absorb the oil. Do not drain the oil, it belongs in the sauce!

Heat olive oil over medium heat and caramelize the onion until light brown. Boil water while onions cook and once onion is browned, cook spaghetti according to package directions. DO NOT drain the pasta.

To the onions, add in sliced garlic and tomatoes, reduce heat to low, stirring often. Add tuna (and all the oil in the can) to the onion mixture and fold in. Add basil, salt and pepper to taste.

When spaghetti is cooked, use tongs to transfer the cooked pasta directly into the onion and tuna mixture. Squeeze the juice of the lemons over the pasta and stir all to combine. If the pasta is dry, add in a bit of the pasta water. Salt to taste. Serve with fresh grated parmigiano over the top. Serves 2 amply.

Recipe courtesy of Eataly

1 pound spaghettoni (or bucatini)
1 (7-ounce) jar Italian tuna preserved in olive oil, drained
2 tablespoons salted capers, rinsed & drained
2 tablespoons plus 1 teaspoon extra virgin olive oil
¼ cup breadcrumbs
1 yellow onion, minced
1 clove garlic, sliced
1 Calabrese chili pepper in olive oil, drained & minced
Zest of 1 lemon, grated
Coarse sea salt, to taste

Place 2 tablespoons of the olive oil in a large pan over medium-low heat. Add the onion, garlic, and chili pepper and cook, stirring frequently, until the onion and the garlic are golden. Flake the tuna into the pan, and cook until heated through, about 2 minutes. Stir in the capers and the lemon zest, and remove from the heat.

Toss the breadcrumbs with the remaining olive oil, and toast in a toaster oven or cast-iron skillet over medium heat until crisp.

Meanwhile, bring a large pot of water to a boil. Add the sea salt and spaghettoni. Cook, stirring frequently with a long-handled fork, until the spaghettoni is al dente. Drain, reserving about 1 cup of the cooking water.

Transfer the pasta to the pan with the tuna. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist.

Garnish with the toasted breadcrumbs, and serve immediately. For another taste of Calabria, repeat tomorrow.