25 minutes
A simple and delicious spaghetti recipe featuring tuna, cherry tomatoes, and fragrant herbs, all cooked together for a flavorful dish.
tablespoons
Garlic Clove, thinly sliced
each
Scallions, thinly sliced
each
Anchovy Fillets, oil-packed, chopped
each
Spaghetti, dry
0 oz
teaspoons
Cherry Tomatoes, quartered
cups
Fresh Herbs, torn
cups
Canned Tuna, flaked
0 oz
to taste
1. Sauté Aromatics
Heat the extra-virgin olive oil in a sauté pan over medium heat. Add the thinly sliced garlic cloves and the white parts of the thinly sliced scallions. Include the chopped oil-packed anchovy fillets if desired. Sizzle gently for about five minutes to meld flavors.
2. Cook Spaghetti
Add the spaghetti, water, kosher salt, and half of the quartered cherry tomatoes to the pan. Cook for 10 to 12 minutes, adding more water if necessary. Adjust heat if pasta is too soft or if there's excess water.
3. Finish the Dish
Toss in the remaining cherry tomatoes, torn fresh herbs, and flaked tuna. Add the green parts of the scallions and a squeeze of lemon juice. Mix until well combined and adjust seasoning as needed.
Opt for high-quality canned tuna, preferably in olive oil. It has a richer flavor and better texture compared to water-packed options. If possible, select sustainably sourced varieties for both quality and environmental benefits.
Save about a cup of pasta water before draining. This starchy liquid is perfect for loosening the sauce and helps to coat the pasta beautifully.
Look for authentic Italian spaghetti made from durum wheat semolina. A bronze-cut pasta will have a rougher surface, which better holds onto the sauce.
Taste before serving and adjust seasoning with salt, pepper, or a sprinkle more of lemon juice to ensure all flavors are vibrant and well-balanced.
Heat olive oil with crushed garlic and a pinch of chili flakes over medium heat until the garlic is just golden. This step flavors the oil without burning the garlic, which can turn bitter.
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