Name: Spaghetti al Tonno (Pasta with Tuna Sauce)
Yield: Serves 4 or 5
Cuisine: Italian
Ingredients: 6 tablespoons chopped fresh flat-leaf parsley; 1 can (6 ounces) olive oil-packed tuna, preferably Italian (see recipe introduction), drained and broken up; 12 salt-packed anchovies, filleted, rinsed and very finely chopped, or 24 olive oil-packed fillets (about one 3-ounce jar), drained and very finely chopped; 3 cloves garlic, finely minced; 1 large onion, finely chopped (about 2 cups); 1 pound long pasta such as spaghetti; 5 tablespoons extra-virgin olive oil; Grated zest of 1 lemon (optional); Freshly ground black pepper to taste; 2 tablespoons capers, rinsed and chopped; 1 to 2 cups chopped canned plum tomatoes (optional)

Preparation info

Serves
4 or 5

Difficulty
Medium

Appears in

Cucina Ebraica

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.