Spaghetti al Tonno

Pasta with Tuna Sauce

Preparation info
  • Serves

    4 or 5

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

This takes the previous recipe one step further. It’s a bit more filling, as chopped onion is sautéed in the olive oil, and canned tuna and capers are tossed in to the basic anchovy-garlic sauce at the last minute, In Italy, the tuna is usually canned, but you could use fresh tuna, broiled or baked. Sometimes tomato is added, sometimes not.