Chef John's Tuna Spaghetti
Ingredients List
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2 tablespoons olive oil
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1 anchovy fillet
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2 tablespoons capers
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3 cloves minced garlic
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½ cup dry white wine
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¼ teaspoon dried oregano
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1 pinch red pepper flakes, or to taste
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3 cups crushed Italian (plum) tomatoes (such as San Marzano)
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salt and ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1 (7 ounce) can oil-packed tuna, drained
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¼ cup chopped fresh flat-leaf parsley
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1 (12 ounce) package spaghetti
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1 tablespoon extra-virgin olive oil, or to taste
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¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
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1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
Heat olive oil in a large saucepan over medium heat. Sauté anchovy and capers in the hot oil until the anchovy breaks apart, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add white wine, oregano, and red pepper flakes to the skillet and raise the heat to high. Cook the mixture until it reduces and about 3 tablespoons of liquid remain, which should take around 2 to 4 minutes.
Add tomatoes to the skillet and bring the mixture to a simmer. Season with salt, black pepper, and cayenne pepper. Lower the heat to medium and let it simmer for about 10 minutes, allowing the sauce to slightly reduce.
Stir in the tuna and 1/4 cup of parsley into the tomato sauce, breaking up the tuna with a wooden spoon as you stir. Lower the heat to medium-low and let the mixture simmer for another 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until it's almost done and still a bit firm to the bite, about 9 to 11 minutes. Drain the pasta and return it to the pot.
Pour the tomato sauce over the spaghetti in the pot; stir to mix everything together, cover the pot, and let it sit for about 3 minutes until the pasta finishes cooking. Serve the spaghetti in bowls, drizzle with extra virgin olive oil, and top with Parmigiano-Reggiano cheese and parsley.
Nutrition Information (per serving)
| 620 | Calories |
| 18g | Fat |
| 80g | Carbs |
| 31g | Protein |
| 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.
Evaluation :
5/5