Spaghetti Al Tonno
Ingredients
- 18 oz spaghetti ⓘ
- 1 - 7 oz can tuna in olive oil, drained and oil reserved ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tbsp capers ⓘ
- 4 None anchovy fillets, chopped ⓘ
- 1 None mild red chili, deseeded and finely sliced ⓘ
- 1 tbsp tomato paste ⓘ
- 2 tbsp fresh parsley, finely chopped + extra chopped parsley to garnish ⓘ
- 1 - 13.5 oz can chopped tomatoes ⓘ
Instructions
- Cook spaghetti in boiling, salted water for about 10 mins or until just tender. Drain.
- Meanwhile, heat tuna oil with garlic, capers and anchovies. Cook for 1 min. Add chili, tomato paste, parsley, tomatoes and sugar and bring to a simmer. Cook gently for 5 mins. Season to taste and add tuna. Toss with pasta and serve on warmed serving plates, garnished with parsley.
Nutrition & Diet Analysis (per serving)
275
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).