Spaghetti al Sugo di Tonno by @federicofusca

N/A

4 servings

🍝

400 g

Spaghetti

🧄

3 cloves

Garlic

🌿

20 g

Parsley

🍅

120 g

Tomato Passata

🐟

150 g

Tuna

🍅

100 g

Cherry Tomatoes

🌶️

1

Fresh Chili Pepper

🫙

30 g

Capers

🫒

60 g

Tuscan Olives

🧂

1.5 g

Salt

🫚

0.5 g

Pepper

🫒

45 ml

Extra Virgin Olive Oil

🧀

150 g

Parmigiano Reggiano

Preparation Steps

  1. Step 1/8

    Finely chop the 3 garlic cloves, the parsley, and the fresh chili pepper. Halve the 100 g cherry tomatoes and roughly chop the 60 g Tuscan olives.

    garlic
    parsley
    fresh chili pepper
    cherry tomatoes
    🫒Tuscan olives
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Bring a large pot of salted water to a rolling boil over high heat.

    salt
    🍲large pot

  3. Step 3/8

    Heat the 45 ml extra virgin olive oil in a large skillet over medium heat. Sauté the garlic and fresh chili pepper for 1 to 2 minutes until fragrant.

    extra virgin olive oil
    garlic
    fresh chili pepper
    🍳large skillet
    🥄wooden spoon

  4. Step 4/8

    Add the 100 g cherry tomatoes and cook for 3 minutes until they begin to soften. Stir in the 120 g tomato passata.

    cherry tomatoes
    tomato passata
    🍳large skillet
    🥄wooden spoon

  5. Step 5/8

    Add the 150 g canned tuna, 30 g capers, and 60 g Tuscan olives to the sauce. Simmer for 5 minutes and season with salt and black pepper.

    canned tuna
    capers
    🫒Tuscan olives
    salt
    black pepper
    🍳large skillet
    🥄wooden spoon

  6. Step 6/8

    Cook the 400 g spaghetti in the boiling water until al dente, following the package timing. Reserve 120 ml pasta cooking water before draining the spaghetti.

    spaghetti
    🍲large pot
    🥣colander

  7. Step 7/8

    Add the drained spaghetti to the tuna tomato sauce. Toss with a splash of the reserved pasta water until the sauce coats the pasta.

    spaghetti
    canned tuna
    tomato passata
    🍳large skillet
    🥢pasta tongs

  8. Step 8/8

    Stir most of the chopped parsley through the pasta. Serve topped with the 150 g grated Parmigiano Reggiano and the remaining parsley.

    parsley
    Parmigiano Reggiano
    🧀box grater
    🥢pasta tongs

Composition

Ingredients

Types

Grains, Vegetables, Herbs, Condiments, Seasonings, Oils, Dairy

Ingredients

Spaghetti, Garlic, Parsley, Tomato passata, Tuna, Cherry tomatoes, Fresh chili pepper, Capers, Tuscan olives, Salt, Pepper, Extra virgin olive oil, Parmigiano reggiano

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Mediterranean

Calories

710 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 84g, Fat: 26g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 480mg, Iron: 4.2mg, Potassium: 570mg

Vitamins

Vitamin A: 170µg, Vitamin C: 19mg, Vitamin B12: 2.1µg, Vitamin D: 2.4µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, colander, wooden spoon, box grater, pasta tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Al dente, Tender, Juicy, Silky, Chunky

Flavors

Savory, Tomatoey, Briny, Umami, Garlicky, Spicy, Cheesy, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours because the dish contains fish and cheese), fridge : 2 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 1 month (Freeze in airtight portions,Texture of pasta may soften after thawing,Thaw overnight in the refrigerator before reheating)