Tuna Spaghetti (Spaghetti al Tonno)

If you're good at making aglio, olio e peperoncino, this dish will be a breeze!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Prep: 5 min Cook: 10 min

Ingredients

Garlic 1 clove
Onion 1/6
Dried chilli 1
Olive oil 2 tbsp
Tuna (tinned, in oil) 1
Tinned tomato (chopped) 1
Pancetta (bacon) 30g
Spaghetti 120g
Salt 1-1.5% of water
Fresh parsley (optional) as you like
Parmigiano reggiano as you like

Method

1
Put the olive oil in a frying pan and add the smashed garlic. Turn on to medium heat.
2
Add the pancetta, finely chopped onion and finely crushed dried chilli (split open and deseed if you like).
Start boiling the pasta.
3
Add the tuna and oil into the frying pan.
4
Add two ladles of pasta water and shake the pan to incorporate.
5
Add the chopped tomatoes and reduce the sauce. If it's reduced too much, add more pasta water.
6
A minute before the pasta is ready, add the finely chopped parsley to the frying pan.
7
Add the pasta and stir well for one minute.
8
Place onto a serving dish and grate over as much parmigiano as you like. Garnish with the parsley before serving.

Tips & Note

●The pasta will cook for 1 minute further in the frying pan so boil for one minute less.
●The salt in the pasta water is very important. For 1 litre water, add 10-15g salt (this is the ratio). As this is the seasoning for the dish, I usually use Maldon Salt.
●By mixing the ingredients at Step 7, the water and oil combines to emulsify nicely.

Tuna Spaghetti (Spaghetti al Tonno)

If you're good at making aglio, olio e peperoncino, this dish will be a breeze!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 1

Prep: 5 min

Cook: 10 min

Ingredients

Garlic 1 clove
Onion 1/6
Dried chilli 1
Olive oil 2 tbsp
Tuna (tinned, in oil) 1
Tinned tomato (chopped) 1
Pancetta (bacon) 30g
Spaghetti 120g
Salt 1-1.5% of water
Fresh parsley (optional) as you like
Parmigiano reggiano as you like

Tuna Spaghetti (Spaghetti al Tonno)

Recipe ID :1715 Posted on 08 MAR 2016

Serves 1

Prep 5min
Cook 10min
views 899
printed 20

saved 1

If you're good at making aglio, olio e peperoncino, this dish will be a breeze!

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Ingredients

Print Ingredients Email Ingredients
1 clove
1/6
1
2 tbsp
1
1
30g
120g
1-1.5% of water
as you like
as you like

Method

Prep
5min
Cook
10min
1
Put the olive oil in a frying pan and add the smashed garlic. Turn on to medium heat.
2
Add the pancetta, finely chopped onion and finely crushed dried chilli (split open and deseed if you like).
Start boiling the pasta.
3
Add the tuna and oil into the frying pan.
4
Add two ladles of pasta water and shake the pan to incorporate.
5
Add the chopped tomatoes and reduce the sauce. If it's reduced too much, add more pasta water.
6
A minute before the pasta is ready, add the finely chopped parsley to the frying pan.
7
Add the pasta and stir well for one minute.
8
Place onto a serving dish and grate over as much parmigiano as you like. Garnish with the parsley before serving.

Tips & Note

●The pasta will cook for 1 minute further in the frying pan so boil for one minute less.
●The salt in the pasta water is very important. For 1 litre water, add 10-15g salt (this is the ratio). As this is the seasoning for the dish, I usually use Maldon Salt.
●By mixing the ingredients at Step 7, the water and oil combines to emulsify nicely.

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