Chef John's Spaghetti al Tonno

Name: Chef John's Spaghetti al Tonno
Total time: 55
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 anchovy fillet; 2 tablespoons capers; 3 cloves minced garlic; 0.5 cup dry white wine; 0.25 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; 0.25 cup chopped fresh flat-leaf parsley; 1 (12 ounce) package spaghetti; 1 tablespoon extra-virgin olive oil, or to taste; 0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste; 1 tablespoon chopped fresh flat-leaf parsley, or to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

1 anchovy fillet
•

2 tablespoons capers
•

3 cloves minced garlic
•

0.5 cup dry white wine
•

0.25 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
•

0.25 cup chopped fresh flat-leaf parsley
•

1 (12 ounce) package spaghetti
•

1 tablespoon extra-virgin olive oil, or to taste
•

0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
•

1 tablespoon chopped fresh flat-leaf parsley, or to taste

Instructions

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 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.
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.