Pasta al Tonno with Anchovies and Tomato Sauce
A Mediterranean-inspired pasta with anchovies, tuna, and a spicy tomato sauce. Quick to make and bursting with flavor.
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.
Nutrition Facts
Calories: 465kcalCarbohydrates: 73gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 14mgSodium: 571mgPotassium: 655mgFiber: 5gSugar: 8gVitamin A: 440IUVitamin C: 14mgCalcium: 73mgIron: 4mg
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