Spaghetti al tonno is a classic Italian dish that combines the simple yet robust flavors of tuna, olives, and capers in a light tomato sauce.
This version adds a twist by incorporating the briny, bold taste of caperberries and the subtle bitterness of green olives, creating a satisfying and flavorful meal that’s perfect for a quick weeknight dinner or a casual gathering. The dish is easy to prepare and highlights the quality of the ingredients, making it a celebration of Italian culinary traditions.
Why you will love Spaghetti Al Tonno?
Spaghetti al tonno with caperberries and green olives is a dish that excels in flavor due to its balance of salty, savory, and tangy elements.
- The tuna, rich and hearty, provides a satisfying protein base, while the olives and caperberries introduce a briny, slightly bitter contrast that keeps the dish from being one-dimensional.
- The tomato sauce, simmered with garlic and olive oil, adds acidity and sweetness that tie everything together.
- The subtle heat from the red pepper flakes adds another layer of complexity without overpowering the dish.
- The extra virgin olive oil adds a luxurious mouthfeel, while the fresh parsley garnish brightens the dish, making it both comforting and refreshing.
Each bite offers a different combination of flavors, from the meaty tuna to the tangy caperberries, ensuring that the dish remains interesting throughout.
What do you need to make Spaghetti Al Tonno?
Spaghetti
foundation of this dish, spaghetti, is a long, thin pasta that is perfect for capturing the light tomato-based sauce. Its smooth texture allows it to be easily coated, ensuring every bite is flavorful. Spaghetti also has a neutral taste that complements the other strong ingredients, making it ideal for this recipe.
Tuna in olive oil
Tuna packed in olive oil brings a rich, savory flavor and tender texture to the dish. The oil helps to keep the tuna moist and infuses the dish with a subtle seafood taste that balances well with the acidity of the tomatoes and the briny notes of the caperberries and olives. Tuna also adds a substantial protein component, making the meal more filling.
Canned diced tomatoes
The tomatoes form the base of the sauce, providing acidity and sweetness that balance the savory elements of the dish. The canned variety is convenient and consistent, ensuring that the sauce has the right texture and flavor. Tomatoes also bring a vibrant color to the dish, enhancing its visual appeal.
Garlic
Garlic is essential in Italian cuisine, adding depth and a robust, aromatic flavor to the dish. When sautéed in olive oil, garlic becomes mellow and slightly sweet, contributing a rich undertone that enhances the other ingredients without overpowering them.
Green olives
Green olives are mildly bitter and slightly salty, adding complexity to the dish. Their firm texture provides a pleasant contrast to the soft tuna and tomatoes, while their distinct flavor pairs beautifully with the caperberries. Olives also contribute to the Mediterranean character of the dish.
Caperberries
Larger and milder than capers, caperberries add a unique briny and tangy flavor that elevates the dish. Their firm texture and distinctive taste offer an interesting contrast to the other ingredients. Caperberries also introduce a slight bitterness, which balances the sweetness of the tomatoes.
Spaghetti Al Tonno step by step
1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Prepare the sauce: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using), and sauté until the garlic is fragrant and lightly golden, about 2 minutes.
3. Add the tomatoes: Pour in the canned diced tomatoes, season with salt and black pepper, and simmer for about 10 minutes until the sauce has thickened slightly.
4. Incorporate the tuna: Add the drained tuna to the sauce, breaking it up gently with a spoon. Stir in the green olives and caperberries, allowing them to heat through for about 3 minutes. If the sauce is too thick, add a splash of the reserved pasta cooking water.
5. Combine pasta and sauce: Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the sauce. Drizzle with the remaining 2 tablespoons of olive oil, and adjust the seasoning with salt and pepper as needed.
6. Garnish and serve: Remove the skillet from the heat, and sprinkle the dish with freshly chopped parsley. Serve the spaghetti al tonno immediately, with extra parsley and olive oil on the side if desired.
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Spaghetti al Tonno
Ingredients
- 400 g spaghetti
- 2 cans 320g of tuna in olive oil, drained
- 400 g canned diced tomatoes
- 3 cloves garlic thinly sliced
- 100 g green olives pitted and halved
- 50 g caperberries drained and halved
- 4 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the sauce: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using), and sauté until the garlic is fragrant and lightly golden, about 2 minutes.
- Add the tomatoes: Pour in the canned diced tomatoes, season with salt and black pepper, and simmer for about 10 minutes until the sauce has thickened slightly.
- Incorporate the tuna: Add the drained tuna to the sauce, breaking it up gently with a spoon. Stir in the green olives and caperberries, allowing them to heat through for about 3 minutes. If the sauce is too thick, add a splash of the reserved pasta cooking water.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the sauce. Drizzle with the remaining 2 tablespoons of olive oil, and adjust the seasoning with salt and pepper as needed.
- Garnish and serve: Remove the skillet from the heat, and sprinkle the dish with freshly chopped parsley. Serve the spaghetti al tonno immediately, with extra parsley and olive oil on the side if desired.
