Pasta al Tonno Recipe (30 Minute Spaghetti with Tuna)
This Pasta al Tonno is the kind of simple pasta that packs a punch, combining the savory richness of anchovy and tuna with the perfect bite of al dente spaghetti or bucatini. The sauce, simmered with chili flakes and a splash of white wine, coats the pasta in a smooth, slightly spicy tomato sauce, making every bite just right. Whether you’re a first-time cook or a pasta enthusiast, this dish is sure to elevate your weeknight dinners.
If you love fresh, tomato-based pasta dishes, don’t miss my Tortellini in Tomato Sauce, Lobster Spaghetti with Cherry Tomatoes, or Rigatoni alla Zozzona—each one brings something special to the table. And for an unforgettable tomato sauce, check out my San Marzano Tomato Sauce. My Salmon Puttanesca is another easy seafood dinner not to miss!
Recipe Highlights: Pasta al Tonno
- Inspiration: A classic Italian dish with Mediterranean flavors, featuring tuna as the star ingredient.
- Best Served For: Family dinner, date night, or whenever you’re craving a flavorful, yet simple pasta dish.
- What makes it special: The combination of anchovy, Calabrian chili, and high-quality tuna adds complexity and depth to the sauce, making this dish stand out from your usual pasta dishes.
- Keep the tuna chunky: The tuna is added at the end to keep its texture intact—resulting in big, juicy flakes with every bite.
Ingredients Notes
- Anchovies: These melt into the oil, creating a deep, umami base for your sauce. Don’t skip them—they’re the key to this dish’s rich flavor.
- Tuna (ventresca): Look for a high-quality oil-packed tuna to make the most of the dish. It will break up into large flakes, adding a hearty texture and natural saltiness that elevates the entire pasta.
- Calabrian Chili Paste: This is your go-to for a mild but distinct heat. Adjust to your spice preference by adding more chili paste or red pepper flakes next time.
- Crushed Tomatoes: For a smoother, richer sauce, crushed tomatoes are perfect. San Marzano tomatoes are ideal if you can find them—they’re known for their sweetness and low acidity.
- Lemon Zest: A hint of lemon zest brightens up the dish, cutting through the richness of the sauce and bringing a refreshing pop of citrus. It’s the perfect finishing touch to bring everything together.
Suggested Ingredient Substitutions and Additions
- Swap spaghetti for penne or linguine to change up the texture.
- Try sun-dried tomatoes in place of tomato paste for a burst of sweetness and extra flavor.
- If you don’t have Calabrian chili paste, use red pepper flakes for a more traditional heat.
- Add fresh basil or fresh parsley for a vibrant, herbaceous note to balance the richness of the sauce.
How to Make Pasta al Tonno
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or bucatini to al dente, reserving 1/2 cup of pasta water before draining.
2. Start the base: In a large pan over medium heat, warm the olive oil. Add the minced anchovies and cook for 1 minute until they melt into the oil.
3. Build flavor: Add the finely chopped shallot, sautéing for 3–4 minutes until soft. Stir in the chili paste and tomato paste, cooking for 2 more minutes to deepen the flavor.
4. Add tomatoes and wine: Pour in the white wine, scraping up any bits stuck to the pan. Stir in the crushed tomatoes, salt, and black pepper. Let the sauce simmer for 10–12 minutes.
5. Finish the pasta: Add the drained pasta directly into the sauce, tossing gently with reserved pasta water as needed. Cook for 1–2 minutes to ensure everything is coated and glossy.
6. Add tuna and finish: Remove from heat and gently fold in the tuna. Add fresh thyme and lemon zest for brightness.
Serve: Divide into bowls, and if desired, drizzle with extra olive oil or top with more chili paste for extra heat.
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Pasta al Tonno with Anchovies and Tomato Sauce
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Wooden spoon or spatula
- Microplane or zester
- Tongs or pasta fork
Ingredients
- 12 ounces spaghetti or bucatini
- 2 tablespoons olive oil
- 2 anchovy fillets minced
- 1 large shallot finely chopped
- 1 teaspoon Calabrian chili paste or more to taste
- 2 tablespoons tomato paste
- 1 14-ounce can crushed tomatoes
- 1/4 cup dry white wine
- 1/2 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon black pepper
- 1 5–7 ounce jar of high-quality oil-packed tuna (like ventresca), drained
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti or bucatini until just shy of al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add 2 minced anchovy fillets and cook, stirring, for about 1 minute until melted into the oil.
- Add 1 finely chopped shallot and sauté for 3–4 minutes, until soft and translucent. Stir in 1 teaspoon Calabrian chili paste and 2 tablespoons tomato paste. Cook for another 2 minutes, letting the paste darken slightly.
- Pour in 1/4 cup dry white wine and scrape up any bits stuck to the bottom. Stir in 1 (14-ounce) can of crushed tomatoes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer over medium-low heat for 10–12 minutes, stirring occasionally.
- Add the drained pasta directly into the sauce. Toss gently, adding a splash or two of reserved pasta water as needed to loosen and coat the pasta. Cook together for 1–2 minutes until glossy and well combined.
- Turn off the heat. Gently fold in the drained tuna in large flakes. Do not stir too much—you want big, visible pieces. Add 1 tablespoon fresh thyme leaves and the zest of 1 lemon.
- Divide into bowls and serve immediately. Optional: drizzle with a little olive oil or add more chili paste if you like extra heat.
Notes
Expert-Level Tips From My Kitchen:
- Pasta Water is Your Friend: Don’t forget to save some pasta water. It helps the sauce cling to the pasta and gives it that perfect glossy finish.
- Gentle Tuna Folding: When adding the tuna, fold it in gently to keep those large, satisfying flakes intact—this is key to the texture of the dish.
- Simmer the Sauce: Let the sauce simmer low and slow. The longer it simmers, the more the flavors meld together, creating a rich, savory base.
Serving Suggestions:
- Wine Pairing: A crisp, dry white wine, like a Vermentino, pairs perfectly with this pasta. If you want a red, try a light Pinot Noir to complement the tuna without overpowering the dish.
- Make It Special: Add a sprinkle of freshly grated Pecorino Romano or Parmesan for an extra creamy finish.
Storage Instructions:
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of pasta water to loosen the sauce.