Learn how to make Spaghetti al Tonno! Go to http://foodwishes.blogspot.com/2014/03/spaghetti-al-tonno-nothing-fishy-about.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Spaghetti al Tonno Recipe!
28 Replies to “Spaghetti al Tonno Recipe – Spaghetti with Spicy Tuna Sauce”
Comments are closed.
Check out the recipe: https://www.allrecipes.com/Recipe/237065/Chef-Johns-Spaghetti-al-Tonno/
I made this dish AGAIN tonight. 15 minutes to prepare with pantry ingredients and utterly delicious.
I can ALWAYS count on you to reinforce my instincts John.
John, you don´t put cheese in any sea food sauce, tuna and any other fish is classified as seafood. Perhaps l am looking at it from a Jewish point of view… ????????
Wow, I made this and it's the first time the result matches the recipe. Probably helps to use the same ingredients rather than substituting half the list…
It’s not “toe-no,” Chef John. You should know that if you have Italian relatives! It’s Tonn-noh. Sit on that n for a while, or else you sound like you’re making spaghetti with thunder (tuono).
Hmm… Lacking anchovies available at the moment won't stop me from making this for my lazy weekend.
mmmmm try throwing in some sliced Kalamata olives
I have too many cans of salmon, could that work?
Love the dish man!
The password for my treehouse was “salami”.
Dumping sauce on naked pasta is indeed barbaric. It horrifies me. I heard a story about a great uncle visiting from Italy and eating at an “Italian” restaurant where they did this. He looked at it and said something like “what’s wrong with these people! This is not Italian food, this is American food! It’s disgusting!” He didn’t touch a bite of food there.
Well, now that you have opened that tin of anchovies, you might as well make some Puttanesca sauce as well
Would some pitted black olives added while the sauce is steeping add some nice added flavour and colour?
Another "Italian-American" who thinks he's Italian.
I love tuna on pizza
The tomatoes disguise the tuna. Just eliminate the sauce. Done this a thousand times.
I've seriously never heard of this. Making this right away.
I was not expecting much from canned tuna, but this fish dish was delish!
John love you receipts as they are true to the Italian ones. Just one comment here, with fish if you want to add cheese it always as to be Pecorino never Parmeggiano!
Questa è una bella pasta!
Italian MSG! HAHAHAHAHAAAAA!!!
It’s like he’s singing and i put this on to learn to cook but instead i fell asleep
An excellent recipe, very well demonstrated.
I think that it would be better if the capers were processed in a spice grinder to help them blend into the sauce.
can you make this with canned salmon?
When you let your sauce simmer for one or two hours, it gets incredibly amazing, when tomato sauce starts to reduce and lose water, somewhere magic happens.
When I make Pizza, for example, I make the sauce around 10 or 11 to use it at 18 19 o clock. Letting it slowly reduce and cook for so long makes it amazing. It gets more creamy and all the spices start to mix, just wonderful, give it a try. 🙂
Just make sure it's nothing in there, that can be cooked to disappear, add vegtables just like normal a few minutes before the end.
I will give everyone a bit of advice, if you fry those capers until they get a little crispy on the outside, they taste so much better.