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Shared by Italo Camerino

Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)

Yield: 4 to 6 servingsTime: 1 h

Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)

Yield: 4 to 6 servingsTime: 1 h

Family Journey

Rome
Montreal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ⅛ teaspoon red chilli flakes
  • 24 ounces tomato passata (strained tomatoes)
  • 6 ounces Italian oil packed tuna, drained
  • salt and pepper to taste
  • 16 ounce package of spaghetti
  • 4 sprigs parsley, chopped
Main CoursesPareve

Preparation

  • Step 1

    Heat the oil in a medium sized saucepan over medium low heat and sauté the garlic, chopped onions  just until the onions are soft, while stirring often for about 5 minutes.

  • Step 2

    Add in the chili flakes, passata, salt, and pepper and stir well.

  • Step 3

    Fill the bottle of passata three quarters of the way full with water. Give it a good swirl and add this to the sauce.

  • Step 4

    Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens.

  • Step 5

    While the sauce is slowly simmering, bring a large pot of water to boil. Salt the water and cook the pasta until al dente — tender but still with a little bite.

  • Step 6

    Add the drained tuna to the tomato sauce and allow to simmer for about 5 minutes.

  • Step 7

    When ready, drain the pasta and toss with some of the tomato sauce. Plate the pasta and top with more sauce and a sprinkle of chopped parsley.