Chef John's Spaghetti Al Tonno

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 anchovy fillet
• 2 tablespoons capers
• 3 cloves minced garlic
• 1/2 cup dry white
• 1/4 teaspoon dried oregano
• 1 pinch red pepper flakes, or to taste
• 3 cups crushed italian (plum) tomatoes (such as san marzano)
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 (7 ounce) can oil-packed tuna, drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12 ounce) package spaghetti
• 1 tablespoon extra-virgin olive oil, or to taste
• 1/4 cup freshly grated parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.
• pour white , 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.
• 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.
• 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.
• 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.
• 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.