Yes, it’s spaghetti day again and to be honest it’s spaghetti day at least once a week in our home. Trying to keep a balanced Mediterranean diet with lot’s of vegetables, fish, whole grains, legumes and nuts, there is room for spaghetti once or twice a week. It’s the food everybody loves and let’s face it….it’s fast and easy to make.
One of our favorite pasta dishes is Spaghetti Al Tonno. I have to admit that I wasted a lot of tuna in order to find the perfect recipe. The more popular a dish is the more recipes you can find and that can be a bit of a problem. Which one is the best? Which one is the right one?
For my very own version of Spaghetti Al Tonno you will need:
Ingredients (for 1 pack spaghetti – 4 servings):
- 250gr/9ounces canned tuna
- 2 garlic cloves sliced
- 1 onion diced
- 1 cup tomato sauce
- 1 shot of ouzo
- parsley, salt, pepper and olive oil
- Cook your pasta according to directions minus 2 minutes and keep aside a cup of the pasta broth. Drain and rinse in cold water.
- Heat olive oil on medium – high heat, add diced onion cook for one minute, add garlic and let it cook for another minute (you don’t want garlic to overcook).
- Add 1 shot of ouzo, the tomato sauce and let it simmer in medium-low heat for 3 minutes.
- Add tuna and parsley, season to taste (becareful because tuna is already salty) and let it simmer for another 2 minutes.
- Add your pasta and stir well. In order to have the perfect texture add as much pasta broth as needed (probably half a cup) and serve immediately.
*You can serve with some parmigiano flakes but usually we don’t combine fish and cheese in Mediterranean cuisine
*If you like it spicy, a hot chilly pepper would work fine with this recipe.
*Don’t forget the one pan rule
In case you can’t find ouzo I guess a glass of good white wine would work fine but when it comes to sea-food ouzo is the absolute spirit. It’s has a discreet scent of fennel which lifts the flavors of all fish and sea-food dishes so don’t hesitate to try it.
Until the next pasta day….enjoy 😉