Voting is now LIVE for Bubby Contest! Go to Mykosher.com to watch and vote! VOTE
Please enter the email you’re using for this account.
If there was one recipe from this book that I could make for everyone to try, it would be Spaghetti al Tonno. Do not write it off if you haven’t tried it. It will turn even the most resistant tuna lovers onto the canned stuff. The flavors in this pasta are incredible, a true gourmet Italian dish. Like most classic Italian meals, the greatness is in the simplicity and the quality of the ingredients. The toasted bread crumb topping is optional, but it is so worth the extra step.
1 pound Haddar Spaghetti or similar – approximately $.99
2 slices of bread (optional)
2 tablespoons Gefen Olive Oil plus more for serving – pantry
1 large shallot – $.50
2 cloves garlic – $.50
1/4 cup large capers, such as Tuscanini, or pitted olives – $3.99
100 grams Israeli tomato paste or 2 tablespoons canned tomato paste – $1.49
1/2 to 1 teaspoon chili flakes depending on how spicy you prefer – pantry
2 (5.6-ounce) cans of quality tuna in olive oil, such as Tuscanini – $6.99 x 2 = $13.98
2 small zucchini – $2.49
fine sea salt, to taste
ground black pepper, to taste
To make the spaghetti, bring a large pot of water to a boil over medium/high heat. Add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve one cup of the pasta water, then drain.
Prepare the bread crumbs while the pasta is cooking (optional). Toast the bread until browned and crisp. Put the toasted bread in a mini food processor and pulse into crumbs.
To prepare the sauce, finely slice the shallot and the garlic. Heat a large, deep frying pan over medium/high heat. Add two tablespoons of olive oil to the pan and swirl to coat. Add the shallots and garlic to the pan and sauté for one minute.
Add the tomato paste, capers or olives, and chili flakes to the shallots and garlic and sauté one minute.
Add in the tuna directly from the can leaving most of the oil in the can. Gently break up the tuna incorporating it into the sauce but still leaving some larger pieces.
Add in half a cup of the reserved pasta water and reduce the heat to low.
Cut the zucchini into noodles using a spiralizer and add to the sauce. Cook two minutes.
Add the drained pasta to the sauce and toss until the spaghetti is evenly coated. Add more of the reserved pasta water to create more sauce if it’s too dry. Season with salt and pepper, top with the toasted bread crumbs and dress with a little olive oil.
Recipe excerpted from Hana’s ecookbook Thirty Meals, Thirty Minutes, Thirty Dollars. Click here to purchase.
How Would You
Rate this recipe?
Reviews