Spaghetti with tuna; It’s like spaghetti, but instead of meatballs you add tuna to the tomato sauce!
Now, that might sound kinda weird at first to my American friends, just like Italians think we’re weird for putting meatballs on our spaghetti in the first place. But let me tell you. It’s really delicious and I find it strangely comforting. Italian comfort food.
If you haven’t noticed, July is pasta month here at Jennyblogs! What, you couldn’t tell from the 1 other pasta recipe I’ve posted so far this month that this whole month is going to be pasta? I’m so offended. (I’m just kidding you guyssss.) But now you know! So be sure to stay tuned (you can sign up for updates) for the rest of the month where I will share with you various recipes, some Italian, some American, and last week was Thai inspired! Everyone should have some quick and delicious pasta recipes in their repertoire that don’t need store-bought sauce! Homemade is always better, if you can manage it. That way you control exactly what goes into your and your loved ones bodies. No more excess sugar, preservatives, and high levels of salt and fat that can be hidden away in the store-bought jars of sauce.
Today, a recipe for Italian spaghetti al tonno, or spaghetti with tuna. Homemade sauce and all this can be on your table in less than 45 minutes!
Recipe by my husband, the pasta master
Spaghetti with Tuna - Spaghetti al Tonno
1 lb. / 500g spaghetti
2 Tbsp / 28g oil
1/2 onion, chopped
3 tomatoes, diced
1 clove garlic, minced
1 Tbsp / 14g tomato paste
1/2 tsp / 2.5g ground turmeric
salt and pepper, to taste
5 oz / 148g can of tuna, drained
Heat a large pot of water over high heat, adding salt just before it boils. Cook pasta al dente according to directions and drain.
Meanwhile, while the pasta is cooking, heat oil in a large sauté pan over medium-low heat. Add the onion and cook until just fragrant and translucent, about 1-2 minutes.
Add the tomatoes and simmer for about 10-15 minutes, or until they are pretty well broken down. If the sauce becomes too thick or starts to stick, add a bit of water.
Add the garlic, tomato paste, turmeric, salt and pepper, and a small chunk of tuna*; simmer for another few minutes.
Add the cooked pasta to the sauce, toss and stir to coat pasta. At this point you can either add the rest of the tuna and stir, or plate the pasta and add the tuna on top.
Serve and eat!
As with any pasta recipe, you don’t have to use spaghetti or the type called for. Use your favorite kind or whatever you think would go best with the sauce you’re making.
If you prefer a stronger tuna taste, you can use the liquid from the tuna can instead of water to keep the sauce from getting too thick while simmering. It doesn’t matter if it is packed in water or oil.
Add just a bit of tuna to flavor the sauce instead of the whole can because it doesn’t need to be cooked. The rest will be added in at the end.
In a pinch you can use a 15oz can of diced tomatoes instead of fresh.