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Spaghetti al tonno served in a white bowl with flaked tuna, fresh basil, and a rich tomato sauce.
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Spaghetti Al Tonno
Prep Time
15 mins
Cook Time
20 mins
 
Course: Main Course
Servings: 6
Calories: 458 kcal
Ingredients
  • 28 oz. San Marzano tomatoes crushed in blender or immersion blender
  • 1/2 onion minced
  • 2 Tbsp. capers
  • 1 Tbsp. anchovy paste
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 1/2 tsp. oregano
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. cayenne pepper
  • salt to taste
  • pepper to taste
  • 6 oz. flaked tuna drained
  • 2 Tbsp. fresh basil chopped
Day of Cooking:
  • 21 oz. spaghetti
Instructions
Assembly instructions:
  1. Place the drained tuna and basil in a medium bag.
  2. Blend tomatoes and add to a large resealable freezer bag along with the other ingredients.
  3. Staple the bags together above the seal and freeze.
Cooking instructions:
  1. Thaw.
  2. Simmer large bag contents on medium uncovered until slightly reduced for 12-15 minutes.
  3. Stir in tuna and basil, flaking tuna.
  4. Reduce to medium-low and simmer for 10 more minutes.
  5. Serve over spaghetti.
  6. Top with Parmesan cheese and parsley if desired.