Ingredients
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2 tablespoons olive oil
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1 anchovy fillet
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2 tablespoons capers
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3 cloves minced garlic
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½ cup dry white wine
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¼ teaspoon dried oregano
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1 pinch red pepper flakes, or to taste
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3 cups crushed Italian (plum) tomatoes (such as San Marzano)
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salt and ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1 (7 ounce) can oil-packed tuna, drained
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¼ cup chopped fresh flat-leaf parsley
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1 (12 ounce) package spaghetti
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1 tablespoon extra-virgin olive oil, or to taste
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¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
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1 tablespoon chopped fresh flat-leaf parsley, or to taste
Directions
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Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
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Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
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Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
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Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
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Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.
Ann Leroux
Nutrition Facts (per serving)
620 | Calories |
18g | Fat |
80g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 620 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 17% |
Cholesterol 14mg | 5% |
Sodium 707mg | 31% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 7g | 24% |
Total Sugars 3g | |
Protein 31g | 62% |
Vitamin C 24mg | 27% |
Calcium 161mg | 12% |
Iron 7mg | 37% |
Potassium 907mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.