The “spaghetti al tonno con pomodorini” is my summer version of a classic recipe. It uses fresh cherry tomatoes and ingredients easily found in the pantry like tuna, olive oil and green olives.
The traditional spaghetti al tonno is a favorite among Italians. The origin of this recipe is rumored to be Sicilian though the exact date is unknown. The legend says that this dish was a favorite of Giuseppe Garibaldi, Italy’s national hero who ate the spaghetti al tonno upon his arrival in Sicily, precisely in Marsala in 1860.
The traditional recipe calls for fresh tuna, however canned tuna gives you the same flavor.
Spaghetti al Tonno con pomodorini
Spaghetti with tuna and fresh cherry tomatoes
Servings: 6 Preparation: 10 min. Cooking: 20 min. Difficulty: low
1-Lb. Spaghetti (like Barilla)
15 cherry tomatoes halved
2 – 5 oz. light tuna in oil
2 clove of garlic minced
10 green olives sliced
1 Tbsp capers (optional)
6-tbsp. extra virgin olive oil
1 Tbsp. chopped fresh parsley
In a large skillet, heat the olive oil over low heat, add the garlic and cook for 2 minutes.
Stir in the tuna, tomatoes, olives,capers, and parsley. Season with salt and pepper, cook for 3 minutes (add additional olive oil if needed). Set aside.
Bring a large pot of water to boil, cook the spaghetti for about 7 minutes stirring occasionally, add the salt half way through the cooking process. Drain well. Toss the spaghetti with the tuna sauce, making sure the pasta is fully coated. Transfer to a serving bowl topped with freshly chopped parsley and serve.