Description
Pasta al Tonno is a classic Italian dish featuring long pasta tossed in a rich, flavorful tomato and tuna sauce. This recipe combines sautéed garlic, red pepper flakes, and hand-crushed canned tomatoes with tender olive oil-packed tuna to create a satisfying and quick-to-make meal perfect for any weeknight dinner.
Ingredients
Sauce
- 3 tablespoons (45 ml) extra-virgin olive oil
- 3 medium garlic cloves (15 g), lightly crushed
- 1/4 teaspoon red pepper flakes
- One 28-ounce (800 g) can whole peeled tomatoes, coarsely crushed by hand
- Kosher salt, to taste
- 1 teaspoon (5 ml) fish sauce (optional)
- 10 1/2 ounces (300 g) olive oil-packed tuna, drained and gently flaked into 2-inch pieces
Pasta and Garnish
- 12 ounces (340 g) dried long pasta such as spaghetti, spaghettoni, bucatini, or linguine
- 1 packed cup (3/4 ounce; 25 g) flat-leaf parsley leaves and tender stems, finely chopped
Instructions
- Sauté Garlic: In a large skillet or straight-sided sauté pan, combine the olive oil and lightly crushed garlic cloves. Cook over medium heat, turning the garlic occasionally, until the cloves turn a deep golden brown on all sides, about 5 minutes. Remove the garlic with tongs or a slotted spoon and discard it.
- Add Red Pepper Flakes: Add the red pepper flakes to the hot oil in the skillet and stir constantly for about 30 seconds until fragrant.
- Simmer Tomatoes: Add the coarsely crushed tomatoes to the skillet, season lightly with kosher salt, and bring to a simmer. Cook, stirring occasionally, until the oil emulsifies with the tomato sauce and it thickens slightly, about 10 minutes.
- Add Tuna and Fish Sauce: Reduce the heat to medium-low. Stir in the optional fish sauce and gently fold in the flaked tuna, being careful to keep the pieces intact.
- Cook Pasta: In a large pot of salted boiling water, cook the pasta until just shy of al dente—about 2 minutes less than the package instructions suggest.
- Combine Pasta and Sauce: Using tongs, transfer the pasta directly into the sauce along with 1/4 cup (60 ml) of pasta cooking water. If you drain the pasta, reserve at least 1 cup (240 ml) of the cooking water before draining.
- Finish Cooking: Increase the heat to high and toss the pasta rapidly in the sauce for 1 to 2 minutes until the pasta is al dente and the sauce coats the noodles thickly. Add additional pasta water in 1/4 cup (60 ml) increments as necessary to achieve the desired consistency.
- Garnish and Serve: Remove the skillet from heat, stir in the finely chopped parsley, and adjust seasoning with salt to taste. Serve immediately for best flavor and texture.
Notes
- Using olive oil-packed tuna helps retain flavor and keeps the tuna moist and tender in the sauce.
- Fresh parsley adds a bright, herbal note that balances the richness of the tuna and tomato sauce.
- Fish sauce is optional but adds a subtle umami depth to the sauce if used.
- Be careful not to overcook the pasta; it should finish cooking in the sauce to absorb maximum flavor.
- The reserved pasta water is important for adjusting sauce consistency, helping it cling well to the noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian