A great classic of everyday Italian cooking, where the pronounced flavor of tuna in olive oil meets the refreshing acidity of cherry tomatoes for a simple and flavorful sauce.
Ingredients
- 400 g Spaghetti
- 200 g Tuna in olive oil (canned)
- 500 g Cherry tomatoes
- 3 cloves Garlic
- 1 piece Bird's eye chili
- 3 tbsp Extra-virgin olive oil
- 4 sprigs Flat-leaf parsley
- to taste Coarse salt
Method
- Bring a large pot of water to a boil. Once boiling, salt generously and plunge in the pasta. Cook until al dente, stirring occasionally.
- While the pasta cooks, pour the olive oil into a wide skillet over medium heat. Add the thinly sliced garlic and crushed chili. Sauté until the garlic is fragrant and slightly golden, without burning it.
- Add the halved cherry tomatoes to the skillet. Season with salt and sauté until they begin to soften and release their juices.
- Partially drain the tuna to remove the excess oil, then flake it roughly. Add it to the skillet with the tomatoes. Gently toss to coat the tuna in sauce without mashing it into a paste.
- Right before the end of the pasta cooking time, ladle out some starch-rich cooking water and add it to the skillet with the sauce. This will help bind the ingredients.
- Drain the pasta, reserving a little cooking water, then transfer directly to the skillet with the tuna sauce.
- Toss everything over high heat for a few moments, stirring vigorously so the sauce perfectly coats each strand of pasta. Add more cooking water if the sauce seems too dry.
- Off the heat, sprinkle with finely chopped flat-leaf parsley. Serve immediately in warm bowls.
Nutrition
Per serving
- Energy
- 574.8 kcal
- Protein
- 28.93 g
- Carbohydrate
- 80.14 g
- Fat
- 13.96 g
- Fibre
- 6.44 g
- Calcium
- 10.44 mg
- Iron
- 0.77 mg
- Magnesium
- 35.57 mg
