Classic Spaghetti al Tonno Recipe by Chef John

Try this classic Italian dish, Spaghetti al Tonno, made with tuna, tomatoes, and capers. Chef John's recipe will guide you through the simple steps to create a flavorful pasta dish in just a short amount of time.

Ingredients

• 8 ounces spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 can (14 ounces) diced tomatoes
• 1 can (6 ounces) tuna in olive oil, drained
• 2 tablespoons capers, drained
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté for 2 minutes until garlic is fragrant.
3. Add diced tomatoes to the skillet and cook for about 5 minutes, until they start to break down and release their juices.
4. Using a fork, break up the tuna and add it to the skillet along with the capers. Stir well to combine.
5. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes, until the tuna is heated through.
6. Add the cooked spaghetti to the skillet and toss to coat it well with the sauce.
7. Remove from heat and sprinkle with chopped parsley.
8. Serve hot and enjoy!

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