Chef John’s Spaghetti al Tonno
By Nadia Kovalenko
Posted September 30, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
16
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
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1
Step 1 (Heat 2 tablespoons olive oil in a large saucepan over medium heat. Cook anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add 3 cloves minced garlic; cook until fragrant, about 1 minute.)
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2
Step 2 (Pour 0.5 cup dry white wine, 0.25 teaspoon dried oregano, and a pinch red pepper flakes into the saucepan and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.)
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3
Step 3 (Stir 3 cups crushed Italian tomatoes into the saucepan and bring to a simmer. Season tomato mixture with salt, ground black pepper, and a pinch cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.)
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4
Step 4 (Stir 1 can drained oil-packed tuna and 0.25 cup chopped fresh parsley into tomato sauce, breaking up tuna with a spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.)
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5
Step 5 (Bring a large pot of lightly salted water to a boil. Cook 1 package 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.)
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6
Step 6 (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 1 tablespoon extra-virgin olive oil, and sprinkle 0.25 cup Parmigiano-Reggiano cheese and 1 tablespoon parsley over the top.)
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 620 kcal
% Daily Value *
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Total Fat 18g
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Saturated Fat 3g
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Cholesterol 14mg
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Sodium 707mg
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Total Carbohydrate 80g
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Dietary Fiber 7g
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Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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