Saturday, March 14, 2020

Spaghetti Al Tonno – Zero Fishy Close This “Meat” Sauce

Spaghetti al tonno is ane of my all-time favorite "go to" pasta dishes, as well as I promise this re-make of an erstwhile video helps become far ane of yours. I did a really similar spaghetti amongst spicy tuna sauce for a long fourth dimension ago, only never got unopen to to doing an official Food Wishes version.

Having said that, at that topographic point actually is no “official” recipe, every bit this is the type of dish that gets made a lilliputian differently every time. Not dissimilar on purpose, heed you, only dissimilar since that’s what happens when y'all laid upwards without written recipes, which past times the way, is the recommended method. 

I dear a classic meat sauce every bit much every bit the adjacent half-Italian, only when I desire something quick as well as slow for a weeknight meal, I achieve for the tuna. By the fourth dimension y'all convey a pot of H2O to a boil, pick out a wine, as well as laid upwards your pasta, the sauce should move done. What if all that sounds great, only y'all don’t similar fish? Then, this is perfect.

As I country inwards the video, the sense of savor as well as texture is actually closer to a veal sauce, than ane made amongst fish. Above as well as beyond the non-fishy flavor, this is every bit good lower inwards fatty as well as calories, inwards representative you’re into that sort of thing. So, the adjacent fourth dimension you’re inwards the mood for a quick spaghetti amongst “meat” sauce, I promise y'all laissez passer this delicious pasta sauce a try. Enjoy!

Ingredients for four Portions Spaghetti Al Tonno:
2 tbsp olive stone oil
1 anchovy filet
2 tablespoons capers
3 cloves minced garlic
1/2 loving cup white vino (Note: if y'all can’t exercise wine, don’t. Use a splash of stock)
3 cups crushed San Marzano tomatoes
red pepper flakes, to taste
1/4 tsp dried oregano
salt, pepper, as well as cayenne to sense of savor
7 ounces oil-packed tuna, drained (reserve as well as exercise oil!)
1/4 loving cup chopped Italian parsley
12 ounces dry out spaghetti
Parmigiano-Reggiano for top