Recipe by Pietro
This is a very simple recipe that will have you asking for more. Very healthy too. There are a few variations. This recipe is used in the regions of Naples and Molise in Italy.
Top Review by Thorsten
Easy, fast and delicious. Do I need to say more? And the best: I always have the ingredients at hand. So in case I need something quick, I could go for it. I like the combination of tuna and capers. And the tomatoes are not overhelming. With their sweet falvours they melt all the different flavours. I used Fettucine instead of Spaghetti and they were great. I think one could add more basil to the dish for another fresh herb flavour. Thanks for sharing.
- 500 g of good quality spaghetti (#5 or #7 is a good size)
- 1 (185 g) can tuna in olive oil
- 1 (440 g) canof peeled roma tomatoes (egg shape)
- 1 small white onion, diced
- sea salt
- crushed black peppercorns
- grated parmesan cheese
Directions See How It's Made
- Drain oil from tuna and place in a heavy based frypan.
- Add diced onion and saute until soft and clear.
- Meanwhile, in a large pot, boil salted water and cook spaghetti.
- Dice tomatoes and add to pan.
- Stir the mixture over low heat.
- Add salt and peppercorns to taste.
- Add tuna to mixture and stir.
- Drain spaghetti.
- Add capers to mixture.
- Place spaghetti on warm plates.
- Place tuna mixture over top of spaghetti.
- Sprinkle parmesan cheese.
- Garnish with a few basil leaves.
- The secret of success is to work quickly and make sure that the mixture is not overcooked.
- As a variation, olive oil can be substituted with butter.
- Fettucine can be used instead of spaghetti.