Primi Piatti: Pasta, Rice, Soups

Spaghetti with Tuna and Fresh Tomato Sauce

An extremely easy and quick dish to prepare, perfect for those moments in which you want something easy to cook yet satisfying to eat. With a couple of twists, even a simple tinned tuna in olive 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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