Pasta Con Tonno
A simple Italian pantry pasta made with spaghetti, olive oil packed tuna, tomatoes, anchovies, olives, capers, garlic, and red onion. It is savory, satisfying, and comes together in about 30 minutes.
Servings: 4
Ingredients
- ½ lb spaghetti
- 1 small red onion thinly sliced
- 3-4 garlic cloves thinly sliced
- Olive oil
- 3 anchovy fillets packed in oil
- ¼ cup Kalamata or Taggiasca olives pitted
- 1 tbsp capers
- 1 14 oz can cherry tomatoes or fresh cherry tomatoes, halved
- 1 4.2 oz can Italian tuna packed in extra virgin olive oil drained slightly
- Fresh parsley chopped, for finishing
- Kosher salt for pasta water
- Red pepper flakes optional
Instructions
- Bring a large pot of generously salted water to a boil.
- While the water heats, thinly slice the red onion and garlic.
- Warm a generous glug of olive oil in a large skillet over medium heat.
- Add the anchovies and cook, stirring, until they completely melt into the oil.
- Add the red onion and garlic and sauté until soft and slightly sweet.
- Stir in the olives and capers and cook for another minute.
- Add the cherry tomatoes and let the sauce simmer and reduce while the pasta cooks.
- Drain the tuna slightly and gently fold it into the sauce. Let it warm through without breaking it into very small pieces.
- Cook the spaghetti until about two minutes shy of al dente. Transfer it directly into the skillet with the sauce, adding a splash of pasta water.
- Toss everything together and let the pasta finish cooking in the sauce until al dente and glossy.
- Plate and finish with freshly chopped parsley and red pepper flakes, if using.
