James Peterson

Spaghetti with Tuna

Spaghetti col Tonno

Preparation info
  • Yield:

    6

    Pasta-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This Roman dish is traditionally made with tuna packed in oil, but nowadays in the United States fresh tuna is so widely available that it’s worth making this dish with fresh tuna or, for that matter, any full-flavored, firm-fleshed fresh fish. Avoid overcooking fresh tuna or it will turn very dry.

Ingredients

garlic cloves, finely chopped 2

Method

  1. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  2. Sweat the garlic in 2 tablespoons (30 milliliters) of the olive oil over medium heat in a heavy