Shared by Italo Camerino
Shared by Italo Camerino
Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)
Yield: 4 to 6 servingsTime: 1 hour
Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)
Yield: 4 to 6 servingsTime: 1 hourFamily Journey
Rome
Montreal
Italo Camerino’s Roman Jewish family used to cook this spaghetti dish when he was growing up in Montreal. Use the simmering time for the sauce to make the pasta and a salad, too.
Read more about his family in " How Roman Jewish Recipes Endured at One Family’s Home in Montreal" and try his recipes for carciofi all giudia ('Jewish style' fried artichokes), concia (zucchini salad), and aliciotti con indivia (anchovies with escarole).
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- ⅛ teaspoon red chilli flakes
- 24 ounces tomato passata (strained tomatoes)
- 6 ounces Italian oil packed tuna, drained
- salt and pepper to taste
- 16 ounce package of spaghetti
- 4 sprigs parsley, chopped
Preparation
Step 1
Heat the oil in a medium sized saucepan over medium low heat and sauté the garlic, chopped onions just until the onions are soft, while stirring often for about 5 minutes.
Step 2
Add in the chili flakes, passata, salt, and pepper and stir well.
Step 3
Fill the bottle of passata three quarters of the way full with water. Give it a good swirl and add this to the sauce.
Step 4
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens.
Step 5
While the sauce is slowly simmering, bring a large pot of water to boil. Salt the water and cook the pasta until al dente — tender but still with a little bite.
Step 6
Add the drained tuna to the tomato sauce and allow to simmer for about 5 minutes.
Step 7
When ready, drain the pasta and toss with some of the tomato sauce. Plate the pasta and top with more sauce and a sprinkle of chopped parsley.
