Description
A quick and flavorful Tuna Spaghetti in Tomato Sauce recipe that combines tender spaghetti with a spicy tomato base, flaky tuna, olives, and Pecorino cheese. Perfect for a satisfying and easy weeknight dinner ready in just 30 minutes.
Ingredients
Pasta
- 300 g (10.5 oz) spaghetti
Sauce
- 2 tbsp extra virgin olive oil
- 1 onion (peeled and finely diced)
- 2 garlic cloves (peeled and minced)
- 1/4 tsp salt
- 1/4 tsp ground black pepper (plus extra to serve)
- 1/2 tsp dried chilli (red pepper) flakes
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- 1 tsp sugar
- 2 x 145 g (2 x 5 oz) cans tuna in olive oil (drained and flaked)
- 100 g (3.5 oz) mixed olives (drained, pitted, and sliced in half)
Toppings
- 50 g (1/2 packed cup) grated Pecorino cheese (or parmesan)
- 30 g (1 packed cup) baby salad leaves
- 1 tbsp extra virgin olive oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the packet instructions until al dente. Once cooked, drain the pasta, reserving 1/2 cup of the cooking water for later use.
- Sauté the Onion: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook for 5 minutes, stirring often, until the onion is softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic, salt, ground black pepper, and dried chilli flakes. Cook for an additional minute to release the flavors.
- Add Tomatoes and Simmer: Pour in the finely chopped tomatoes and add 1 teaspoon of sugar. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 4-5 minutes until the sauce thickens slightly.
- Add Tuna and Olives: Gently fold in the flaked tuna and sliced olives. Cook for another 4-5 minutes, stirring gently to avoid breaking up the tuna too much while warming it through.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
- Serve and Garnish: Divide the tuna spaghetti between bowls. Top each serving with grated Pecorino cheese, baby salad leaves, a drizzle of extra virgin olive oil, and a sprinkling of freshly ground black pepper before serving.
Notes
- Reserve some pasta water to adjust the consistency of the sauce if it becomes too thick.
- Use good quality canned tuna in olive oil for the best flavor.
- Add more chilli flakes if you prefer a spicier dish.
- The baby salad leaves add a fresh contrast but can be omitted if unavailable.
- Parmesan can be used as a substitute for Pecorino cheese.
