Spaghetti with tuna

Spaghetti with tuna

Spaghetti al tonno

Sharing Puglia
Alicia Taylor

Although fresh tuna is obviously preferred to tinned, it is not always available. At those times when we arrive home from work and want to feed the family quickly, a tin of tuna is a real saviour. If you are time-poor, look to the tin for your answer. With very few additional ingredients, this recipes ensures that you have a great meal to look forward to.


Quantity Ingredient
2 garlic cloves, thinly sliced
1 onion, chopped
50ml extra-virgin olive oil
800g tinned peeled tomatoes
10 basil leaves, torn
3-4 whole flat-leaf parsley sprigs, leaves stripped
425g tinned tuna in olive oil
handful pitted black olives, chopped
500g spaghetti no. 5, or vermicelli


  1. In a large saucepan over medium heat, sauté the garlic and onion in the olive oil until softened, 3–5 minutes. Add the tomatoes, half the basil and parsley, season well with salt and freshly ground black pepper and cook for a further 10–15 minutes.
  2. Meanwhile cook the spaghetti in boiling salted water until al dente.
  3. While the pasta is still cooking, check that the sauce is not too dry. If needed, add 2–3 tablespoons of the starchy pasta water to moisten the sauce.
  4. Drain the tuna and place it in a bowl, flaking the fish into chunky pieces.
  5. Add the tuna and olives to the sauce and cook gently over low heat for another 3 minutes.
  6. Drain the spaghetti well and place it in a large shallow bowl. Pour the sauce over the spaghetti and add the remaining herbs. Grind some black pepper over the top and serve immediately.
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