Sugo Con Il Tonno E Il Pomodoro (Canned Tuna And Tomato Pasta Sauce) Recipe

Name: Sugo Con Il Tonno E Il Pomodoro (Canned Tuna And Tomato Pasta Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the condimento; 6 tablespoons very fruity extra-virgin olive oil; 1 medium white or yellow onion, finely chopped; 1 clove garlic, crushed; 2 salt-packed anchovies, cleaned and rinsed, or 4 oil-packed fillets, drained, blotted dry, and coarsely chopped; 1 pound canned Italian peeled tomatoes with their liquid; 1 piece dried chili; two 7-ounce cans best-quality Italian oil-packed tuna, drained; To make the dish; 1 pound spaghetti or linguine; extra-virgin olive oil for finishing; 1 tablespoon minced fresh parsley

Servings: persons

For the condimento
6 tablespoons very fruity extra-virgin olive oil
1 medium white or yellow onion, finely chopped
1 clove garlic, crushed
2 salt-packed anchovies, cleaned and rinsed, or 4 oil-packed fillets, drained, blotted dry, and coarsely chopped
1 pound canned Italian peeled tomatoes with their liquid
1 piece dried chili
two 7-ounce cans best-quality Italian oil-packed tuna, drained
To make the dish
1 pound spaghetti or linguine
extra-virgin olive oil for finishing
1 tablespoon minced fresh parsley

1
Put the oil, chopped onion, and garlic in a skillet and saute gently over medium-low heat until the onion is transparent, about 5 minutes. Discard the garlic when it begins to color. Add the chopped anchovies and continue cooking for another 2 minutes. Use a fork to help the anchovies disintegrate.
2
Add the tomatoes and chili. Lower the heat and simmer the sauce for about 20 minutes, or until it is visibly reduced and the oil comes to the surface. Remove the pan from the heat. Discard the chili.
3
Put 5 quarts of water on to boil in an 8-quart pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
4
Warm a serving bowl or platter in a low oven. If using the oven is not practical, warm the bowl just before use with hot water -- or even a ladleful of the pasta cooking water.
5
While the pasta is cooking, finish the sauce. Break the tuna up with a fork and add it to the pan. Taste for salt and add sparingly if needed (between the anchovies and the tuna, you may not need any at all). Simmer the sauce over medium heat for 5 to 6 minutes.
6
Drain the pasta and transfer to a heated serving bowl. Add the sauce and a swirl of oil and mix well. Sprinkle with the chopped parsley and serve immediately.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: For the condimento, 6 tablespoons very fruity extra-virgin olive oil, 1 medium white or yellow onion, finely chopped, 1 clove garlic, crushed, and more.

Yes, Sugo Con Il Tonno E Il Pomodoro (Canned Tuna And Tomato Pasta Sauce) falls under the Seafood 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.

Sugo Con Il Tonno E Il Pomodoro (Canned Tuna And Tomato Pasta Sauce)

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