Spaghetti, Tuna and Capers
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.
- Ready In:
- 500 g of good quality spaghetti (#5 or #7 is a good size)
- 1 (185 g) can tuna in olive oil
- 1 (440 g) can of peeled roma tomatoes (egg shape)
- 1 small white onion, diced
- sea salt
- crushed black peppercorns
- grated parmesan cheese
- 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.
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I'm not a big tuna fan, but my girlfriend is so I made this for her- I surprisingly loved it. Very simple and you can also add other things to spice it up. I added crushed red pepper and some green olives. The tuna is not overwhelming. I used canned crushed tomatoes and would next time use 2 cans instead of 1.