An ultra-easy and quick dish to prepare, perfect for those times when you want something easy to cook but satisfying to eat. With a couple of tricks, even a simple canned tuna in oil can be a great ingredient to enrich pasta.

Serves: 2 | Preparation time: 10 mins | Cooking time: 25-30 mins

  • Spaghetti: 160 g
  • Fresh tomato, better if a bit ripe: 2
  • Tinned tuna in olive oil: 120 g
  • Anchovy fillets in olive oil: 2
  • Garlic: 2 cloves
  • Chili pepper: 1 or Chilli flakes: a pinch
  • Dried Oregano : 1 tsp
  • Extra virgin olive oil (EVOO): as needed
  • Salt and pepper: to taste


Boil spaghetti in plenty of salted water and drain when it is still al dente – i.e. a couple of mins before regular cooking time.

Diced tomatoes and set aside.

Heat a couple of tablespoons of Evoo, peel garlic and brown it in the pan with oil and and chilli pepper for a couple of mins, then add anchovies and cook until they start melting. Remove both garlic and chilli pepper.

Drain the tuna from can and use a fork to break the bigger chunks. Add it to the pan along with anchovies and chilli pepper and stir well for a minute.

Add tomatoes, only a little pinch of oregano, mix well all ingredients and cook over medium heat for about 5 minutes.

Add spaghetti as soon as drained and sauté everything together for a few minutes over low heat.

Serve topped with a drizzle of olive oil and the rest of oregano.

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