Spaghetti all'Acciughe e Tonno Recipe

Name: Spaghetti all'Acciughe e Tonno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g spaghetti; 2 tablespoons olive oil; 2 cloves garlic, quartered; 4 anchovy fillets, in oil,drained; 1 (250 g) can canned tuna, drained; 50 ml white wine; 50 g capers, rinsed and drained; 2 tomatoes, diced; 10 basil leaves; 2 tablespoons extra virgin olive oil; sea salt; fresh ground black pepper

Servings: persons

350 g spaghetti
2 tablespoons olive oil
2 cloves garlic, quartered
4 anchovy fillets, in oil,drained
1 (250 g) can canned tuna, drained
50 ml white wine
50 g capers, rinsed and drained
2 tomatoes, diced
10 basil leaves
2 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

1
Cook the spaghetti in a large pot of boiling salted water until al dente.
2
Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a low heat for about three minutes.
3
Add the anchovy fillets and cook very gently, then increase the heat and add the tuna.
4
Toss for a few minutes, then add the white wine, letting it bubble for a couple minutes.
5
Stir in the capers and tomatoes.
6
Drain the pasta, reserving 2-3 tablespoons of the cooking water.
7
Toss the spaghetti with the sauce, mix in the basil and olive oil.
8
Add a little cooking water if the pasta seems too dry, then serve.

1112

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 350 g spaghetti, 2 tablespoons olive oil, 2 cloves garlic, quartered, 4 anchovy fillets, in oil,drained, and more.

Yes, Spaghetti all'Acciughe e Tonno falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti all'Acciughe e Tonno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions