Description
A speedy and savory Italian weeknight meal combining tuna in olive oil with olives, capers, anchovies, and red pepper flakes—all simmered in a rich tomato sauce and tossed with spaghetti for a bold, satisfying dish inspired by Marcellina Cantatore.
Ingredients
1 lb (≈ 450 g) spaghetti
2 Tbsp extra-virgin olive oil
3 anchovy fillets in oil
1 large onion, thinly sliced
2 cups (≈ 480 ml) tomato passata or pureed tomatoes
⅓ cup pitted black olives, halved
1 ½ Tbsp brined capers, rinsed
¼ tsp dried oregano
¼ tsp red pepper flakes (adjust to taste)
¼ tsp salt (or to taste)
5 oz (≈ 140 g) canned tuna in olive oil, drained
Reserved pasta cooking water (as needed)
Instructions
Bring a large pot of well-salted water to a boil, cook spaghetti until al dente, and reserve about 1 cup of pasta water.
While pasta cooks, heat olive oil in a pan over medium-low heat and stir in anchovy fillets until they dissolve.
Increase heat to medium and add sliced onion. Cook for 7–10 minutes, stirring gently until translucent and golden
Stir in tomato passata, olives, capers, oregano, red pepper flakes, salt, and about ½ cup water. Simmer for 8–10 minutes until aromatic and slightly thickened
Add drained tuna, gently breaking up chunks, and simmer for 1–2 minutes to heat through
Drain spaghetti and toss into the sauce. Stir together, adding reserved pasta water as needed until sauce coats pasta smoothly
Serve immediately. Optionally garnish with parsley or a crisp pangrattato topping (breadcrumbs cooked with garlic and olive oil) instead of cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
