Chef John's Spaghetti al Tonno

Ingredients

  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste
  • ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1 (12 ounce) package spaghetti
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 (7 ounce) can oil-packed tuna, drained
  • 1 pinch cayenne pepper, or to taste
  • + 8 more ingredients
    • 3 cups crushed Italian (plum) tomatoes (such as San Marzano)
    • 1 pinch red pepper flakes, or to taste
    • ¼ teaspoon dried oregano
    • ½ cup dry white wine
    • 3 cloves minced garlic
    • 2 tablespoons capers
    • 1 anchovy fillet
    • 2 tablespoons olive oil

1. 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. 2. Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; coo...

View full recipe at SpringPad

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