Spaghetti with Tuna

Spaghetti with Tuna

Spaghetti with Tuna is an iconic dish of Italian tradition, simple yet full of flavor, perfectly representing the art of “poor” Italian cuisine. Its origin is relatively recent and belongs to the context of 20th-century home cooking, when canned tuna became an affordable and easily accessible food, thanks to the growing industrialization of food preservation. This dish was born as a quick and nutritious solution for Italian families, combining the convenience of dry pasta with the savoriness of tuna, often enriched with ingredients such as olive oil, garlic, capers, olives, or tomato. Over time, spaghetti with tuna has conquered not only everyday tables but also summer menus and informal dinners, becoming a symbol of Italian cuisine that is simple, tasty, and versatile, capable of turning a few ingredients into a complete and satisfying meal. 🍽️Serves: 4 ⏲️Time: 35 minutes 🧺Ingredients:

• 500 gr of spaghetti

• 3 cans of tuna in natural oil (about 160 gr each)

• 4 tablespoons of extra virgin olive oil

• 2 cloves of garlic

• 1 small chili pepper (optional)

• 250 gr of tomato pulp

• 150 ml water

• Salt to taste

• Black pepper to taste

• Fresh chopped parsley
  

🥣Instructions: 1. Prepare the sauce

In a large pan, heat the olive oil. Add the crushed garlic and chili, frying over low heat until golden. Add the tomato pulp and water, cover, and cook for 15 minutes or until the sauce thickens slightly. Add the flaked tuna and stir well, turning off the heat after 1-2 minutes.

2. Cook the pasta

Bring a pot of salted water to a boil and cook the spaghetti al dente, following the time indicated on the package.

3. Mix the spaghetti with the sauce Drain the pasta and transfer it directly into the pan with the sauce. Mix well over low heat for 1-2 minutes so the spaghetti absorbs the tuna flavor. Finish with black pepper and chopped parsley. Serve immediately, optionally with a drizzle of raw olive oil to enhance the taste. 💡Tips:

• Replace tomato pulp with fresh cherry tomatoes: In summer, when cherry tomatoes are ripe and flavorful, you can use 200 g of halved cherry tomatoes instead of tomato pulp. You’ll get a fresher and lighter taste, perfect for warm months.

• Add lemon zest or juice: A little trick to give freshness to the dish is to grate some lemon zest or add a few drops of juice just before serving. Lemon enhances the taste of tuna and makes the dish more aromatic and fragrant.

• Variation with capers or olives: If you want to add a Mediterranean touch, you can add a handful of desalted capers or sliced black olives. This makes the dish more flavorful and slightly more “rustic.”