Recipes Main Dishes Pasta Spaghetti Chef John's Spaghetti al Tonno 4.4 (76) 57 Reviews 16 Photos Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 25, 2022 Save Rate Print Share 16 16 16 16 16 Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 anchovy fillet 2 tablespoons capers 3 cloves minced garlic ½ cup dry white wine ¼ teaspoon dried oregano 1 pinch red pepper flakes, or to taste 3 cups crushed Italian (plum) tomatoes (such as San Marzano) salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 (7 ounce) can oil-packed tuna, drained ¼ cup chopped fresh flat-leaf parsley 1 (12 ounce) package spaghetti 1 tablespoon extra-virgin olive oil, or to taste ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste 1 tablespoon chopped fresh flat-leaf parsley, or to taste Directions 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. 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. 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. 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. 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. 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. Ann Leroux I Made It Print Nutrition Facts (per serving) 620 Calories 18g Fat 80g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 620 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 17% Cholesterol 14mg 5% Sodium 707mg 31% Total Carbohydrate 80g 29% Dietary Fiber 7g 24% Total Sugars 3g Protein 31g 62% Vitamin C 24mg 27% Calcium 161mg 12% Iron 7mg 37% Potassium 907mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved