The Vegetable Tuna Spaghetti is the perfect solution for those who want a flavorful, Mediterranean, and completely plant-based first course. This recipe reinterprets a great classic of Italian cuisine in a vegan style, using quality ingredients like Taggiasca olives and salted capers to recreate that characteristic sea aroma. Preparing the Vegetable Tuna Spaghetti is very simple: in just a few minutes you can get a creamy and spicy sauce that perfectly envelops the pasta, proving that vegetarian cuisine can be rich in taste and tradition.
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OTHER VEG DISHES
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing vegetable tuna, tomato, and olive spaghetti
- 6.17 oz vegetable tuna
- 2 cloves garlic
- 1.75 cups tomato passata
- 4 tbsps extra virgin olive oil
- 1 tbsp salted capers
- 3.5 oz Taggiasca olives (pitted)
- 1 tsp chili powder
- to taste salt
- 1 tbsp chopped parsley
- 12.35 oz spaghetti
Tools
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- Frying Pan
Preparation of Vegetable Tuna Spaghetti
To begin, pour the extra virgin olive oil into a large pan and add the garlic cloves. As soon as the garlic begins to sizzle, releasing its aroma, add the tomato passata, a pinch of salt, and the chili powder. Let the sauce thicken over medium heat for about ten minutes: this technical step is essential for concentrating the flavors and obtaining a robust base that will welcome the other ingredients of the Vegetable Tuna Spaghetti.
Once the tomato has thickened, add the capers previously desalted, the vegetable tuna, and the pitted Taggiasca olives. Gently stir and let everything flavor for a couple of minutes over low heat. Adding the veg tuna at the end of the tomato cooking allows it to retain its texture and absorb the aromas of the typical sauce of Vegetable Tuna Spaghetti.
Meanwhile, bring plenty of salted water to a boil and cook the spaghetti, draining them strictly al dente. Transfer the pasta directly into the pan with the sauce. Toss everything for a couple of minutes over high heat: if you notice the sauce is too dry, add a ladle of pasta cooking water. This technical trick will create a perfect emulsion between the pasta starch and your Vegetable Tuna Spaghetti sauce.
Turn off the heat and, only at this point, enrich the dish with a generous handful of fresh chopped parsley. Stir one last time to distribute the herb’s aroma and serve immediately. The parsley added raw retains all its freshness and gives a lively color note to your Vegetable Tuna Spaghetti, completing the aromatic profile of the dish.
Tips for a perfect result
Desalting the capers: Remember to rinse the capers thoroughly under running water or soak them for a few minutes before use, to prevent the Vegetable Tuna Spaghetti from being too salty.
Quality of veg tuna: There are different types of vegetable tuna (soy, pea, or wheat-based); choose the one in oil in a glass jar for a result more similar to the original.
Al dente pasta: Sautéing in the pan is essential, so drain the spaghetti at least a couple of minutes before the time indicated on the package.
Creative Variants
White version: You can also prepare the Vegetable Tuna Spaghetti without tomato, increasing the amount of oil and adding fresh cherry tomatoes cut in half.
Adding crunchiness: A sprinkle of toasted breadcrumbs (bread crumbs sautéed in a pan with oil and garlic) over the finished dish will provide an irresistible texture contrast.
Citrus note: If you love fresh flavors, grate some organic lemon zest over the veg tuna sauce before serving.
Storage and Planning
In the refrigerator: The Vegetable Tuna Spaghetti is excellent freshly made, but it can be stored in the fridge for 1 day in an airtight container. You can reheat it in a pan with a drizzle of oil.
Preparing the sauce: You can prepare the veg tuna sauce in advance and store it in the refrigerator for 2 days, cooking the pasta only when needed.
Meal Prep: This sauce is perfect for portioning and using for a quick office lunch.
Now it’s your turn!
The Vegetable Tuna Spaghetti is proof that simplicity always wins in the kitchen. It’s a dish that tastes like home, holidays, and the sea, perfect for a quick yet special dinner. And you, do you prefer classic spaghetti or would you try this recipe with a short pasta? Let me know in the comments, I’m curious to hear your version!
FAQ (Questions and Answers)
Where can I buy vegetable tuna?
It can now be easily found in the organic or vegan section of well-stocked supermarkets, usually in glass jars or cans.
Can I use regular black olives?
Of course, but Taggiasca olives have a sweeter and more aromatic flavor that makes the Vegetable Tuna Spaghetti truly unique.
What can I use instead of chili?
If you don’t like spicy, you can omit it or replace it with lemon zest for a tangy but not spicy note.
