Spaghetti with tuna sauce

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March 26, 2013 by dgarnett2013

Spaghetti with tuna sauce: Marcella Hazan’s The Classic Italian Cookbook



Serves 4

  • 1/2 clove garlic, peeled and finely chopped
  • 4 tabs olive oil
  • 3 tabs finely chopped parsley
  • 400g tin Italian tomatoes, coarsely chopped with their juice
  • 285g Italian or Spanish tuna, drained
  • Salt and pepper
  • 40g butter
  • 450g spaghetti


In a frying pan, saute the garlic with all the olive oil over medium heat until it has coloured lightly. Add the chopped parsley, stir and cook for another half minute. .

Add the chopped tomatoes and their juice, stir well, lower the heat and cook at a steady, gentle simmer, uncovered for about 25 mins, or until the tomatoes separate from the oil.

While the tomatoes are simmering, drain the tuna and break it into small pieces with a fork. When the tomato sauce is done, add the tuna, mixing it well into the sauce. Add just a light sprinkling of salt, bearing in mind that the tuna is already salty, add pepper and simmer gently, uncovered for 5 mins. Taste and check salt, turn off the heat and mix in the butter.

Cook spaghetti until al dente in plenty of salted water. Drain and transfer at once to a warm serving bowl. Mix in all the sauce and serve immediately.

Note: The sauce can be prepared entirely ahead of time and refrigerated for one or two days. Add the butter, however, only after it has been reheated.

Made the day we went to the RHS plant fair at St. Vincent’s Square.plantfair plantfair2 plantfair3


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