I don’t know about you, but personally, when I have little time to cook and still want to ensure my family a tasty and above all balanced first course, I always choose spaghetti with tuna and tomato.
The execution of this recipe is so easy and quick that the sauce is ready in the time it takes to cook the pasta, making it perfect for a last-minute lunch break or an informal dinner with friends.
Spaghetti with tuna and tomato prove that you don’t need fancy ingredients to create a gourmet dish: with some tuna in oil (of good quality, of course!), a few juicy cherry tomatoes and little else, you can bring a finger-licking plate to the table.
The tomato version is especially recommended for those who love to mop up the sauce, but there are equally tasty “white” variations of tuna spaghetti, such as spaghetti with tuna and lemon or spaghetti with tuna, olives and capers.
Now take a minute to read the recipe and then… let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz spaghetti
- 1 clove garlic
- to taste fresh chili pepper
- to taste parsley (stems and leaves)
- to taste extra virgin olive oil
- 2 cups cherry tomatoes
- 7 oz tuna in oil
- to taste salt
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Wooden spoon
- 1 Tongs for spaghetti
Steps
To prepare the spaghetti with tuna and tomato, first bring salted water to a boil in a high-sided pot for cooking the pasta.
Meanwhile, in a pan heat a splash of extra virgin olive oil and lightly brown one garlic clove, some fresh chili pepper and the parsley stems.
When the garlic starts to sizzle, wash and cut the cherry tomatoes in half, then add them to the pan. Salt and let the sauce cook for about 10 minutes with the lid slightly ajar (you can rest it on a wooden spoon), until the tomatoes soften and release their juices, creating a light and fragrant sauce. At this point remove the parsley stems.
Then add the well-drained tuna in oil and let it flavor the sauce for 3-4 minutes, without cooking too long so it remains tender and doesn’t dry out.
In the meantime cook the spaghetti and transfer them, still al dente, directly into the pan with the sauce, helping yourself with tongs.
Mix everything well, adding, if necessary, a splash of the pasta cooking water. Finish your spaghetti with tuna and tomato with a sprinkle of fresh parsley and serve immediately 😉.
Storage
My advice is to eat them as soon as they’re ready. However, if necessary, you can store spaghetti with tuna and tomato in the fridge in an airtight container. This way they keep for up to 2 days. To reheat, put them in a pan with a drizzle of oil or a little water to revive the sauce.
FAQ (Questions and Answers)
How to make spaghetti with tuna and tomato creamier?
To get a creamy texture you can emulsify the pasta with some cooking water and add the tuna with the heat off, mixing well.
Which tuna to use for spaghetti with tuna and tomato?
It’s better to choose good-quality tuna, preferably in olive oil, for a richer flavor and better texture.
Can spaghetti with tuna and tomato be prepared in advance?
It’s advisable to eat them freshly made. However, if necessary, store them in the refrigerator and reheat by adding a little water or oil.
What ingredients can I add to enrich the recipe?
You can add capers and black olives to give the dish more character.
What types of pasta can be used besides spaghetti?
You can use penne, fusilli or linguine; the important thing is to choose a shape that holds the sauce well.
Are spaghetti with tuna and tomato a healthy dish?
Yes, if prepared with quality ingredients and without excess oil, they represent a balanced and nutritious meal.
Is it better to use tomato purée or peeled tomatoes?
Both are fine: purée gives a smoother result, while peeled tomatoes make the sauce more rustic and full-bodied.
Is it possible to make a garlic-free version?
Yes, you can remove it or substitute it with shallot or onion for a milder flavor.
Which fresh cherry tomatoes are best to use?
In summer both datterini and cherry tomatoes are good. In winter, use piennolo cherry tomatoes.
