Tuna Spaghetti

Name: Tuna Spaghetti
Yield: Serves 4
Cuisine: American
Ingredients: 2 cloves garlic, chopped; 1 yellow onion, diced; One 7-ounce (200-g) jar or can imported tuna in olive oil, undrained if desired; ½ teaspoon crushed red pepper flakes; 1 cup (240 ml) extra-virgin olive oil; Freshly grated dry Jack, pecorino, or Parmesan cheese, for garnish; Freshly grated dry Jack, pecorino, or Parmesan cheese, for garnish; ½ pound (225 g) spaghetti, linguini, or bucatini; ½ pound (225 g) spaghetti, linguini, or bucatini; ½ pound (225 g) spaghetti, linguini, or bucatini; Freshly grated dry Jack, pecorino, or Parmesan cheese, for garnish; One 28-ounce (800-g) can crushed tomatoes; 1 bay leaf; ½ teaspoon dried oregano, crushed; Kosher salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe comes from John Burkhard, longtime master of the traveling oyster bars at Hog Island. He notes, “I grew up eating this dish, thinking it was some odd recipe my mother learned while flying for Pan Am. Turns out it is classic Sicilian comfort food.”

Ingredients

1 cup (240 ml) extra-virgin olive oil
1 yellow onion, diced

Europe
Americas
United States
Italy
Fish course
Pescatarian
Sicily
Pasta
California
Mediterranean

Method

To make the sauce, in a heavy, medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, reduce the heat to low, cover, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the crushed red pepper and tuna (with oil if desired), stir, and cook for about 2 minutes more. Add the tomatoes, bay leaf, and oregano. Simmer, stirring occasionally, u