Spaghetti al Tonno (Spaghetti with Canned Tuna)
By Master Chef Gianluca Deiana Abis
History of Spaghetti al Tonno
Spaghetti al Tonno is a staple of Italian home cooking, particularly popular in coastal regions and among those seeking a quick yet flavorful meal. This dish became widely popular in the mid-20th century when canned tuna became more accessible, offering a convenient way to enjoy seafood without the need for fresh fish. It is especially common on Christmas Eve, as it aligns with the Italian tradition of eating fish instead of meat on religious fasting days.
Ingredients (Serves 4)
400g spaghetti
2 cans (about 160g each) high-quality tuna in olive oil, drained
3 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
½ tsp red pepper flakes (optional, for a bit of heat)
10 cherry tomatoes, halved (or 1 small can of peeled San Marzano tomatoes, crushed by hand)
2 tbsp capers, rinsed
10 black olives (preferably Gaeta), pitted and sliced
½ cup white wine (dry, like Vermentino)
1 handful fresh parsley, chopped
Salt and black pepper, to taste
Zest of 1 lemon (optional, for freshness)
Step-by-Step Instructions
1. Prepare the Sauce (Tostatura & Bagnatura)
In a large pan, heat the extra virgin olive oil over medium heat.
Add the garlic and red pepper flakes, sautéing until fragrant (about 30 seconds).
Pour in the white wine and let it reduce for about a minute.
Add the cherry tomatoes and cook until they start to soften (about 5 minutes). If using canned tomatoes, let them simmer until slightly thickened.
Toss in the capers and black olives, stirring well.
2. Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until al dente (about 1 minute less than package instructions).
Reserve ½ cup of pasta water before draining.
3. Mantecatura (Final Touch)
Add the tuna to the sauce, breaking it up gently with a wooden spoon. Cook for another 2 minutes just to heat it through—do not overcook.
Add the drained spaghetti directly into the pan and toss well, adding a bit of the reserved pasta water if needed to loosen the sauce.
Sprinkle with fresh parsley and, if using, lemon zest for extra freshness.
Chef’s Tip
For a richer flavor, use tuna packed in olive oil rather than water—it makes a huge difference in taste and texture. Also, for an authentic Mediterranean touch, try hand-crushed San Marzano tomatoes instead of cherry tomatoes.
Italian Wine Pairing
Vermentino di Gallura DOCG – This Sardinian white wine has citrusy and mineral notes that pair beautifully with the briny flavors of the tuna, capers, and olives. Its crisp acidity helps balance the richness of the dish.
Enjoy this quick and delicious Spaghetti al Tonno, a dish that proves simple ingredients can create extraordinary flavors! 🍝
Would you like to tweak the recipe or add any variations? 😊
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