Chef johns spaghetti al tonno –Gather ’round, pasta lovers! Today, we’re diving into a delightful dish that’s sure to tickle your taste buds and leave you singing with joy — Chef John’s Spaghetti al Tonno! Yes, you heard that right; it’s spaghetti with tuna. Who knew the ocean’s finest could pair so perfectly with our beloved noodles? Buckle up, because we’re about to embark on a culinary adventure that’s as easy as pie (or should I say, pasta?).
Behold the Beauty!
Before we dig into the nitty-gritty of the recipe, feast your eyes on this mouth-watering image:
Isn’t it gorgeous? We’re ready to roll! Let’s gather our ingredients so we can get to the fun part — cooking!
What You’ll Need:
- 12 ounces spaghetti
- 2 cans (5 ounces each) tuna, drained (preferably packed in olive oil for that extra oomph!)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (or more, if you like it spicy!)
- 1 can (14.5 ounces) diced tomatoes with juices
- Salt and black pepper to taste
- Fresh parsley, chopped (for that green flair!)
- Parmesan cheese for garnish (because cheese makes everything better, right?)
Instructions — Let’s Get Cooking!
1. Start by boiling a pot of salted water to cook your spaghetti. Follow the package instructions until the pasta is al dente. Set that aside for now.
2. In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and red pepper flakes; let those flavors dance around for about a minute, inhaling those fragrant aromas.
3. Next, it’s time to add the drained tuna. Flake it right into the skillet and give it a little stir, allowing it to mingle with the garlic and oil.
4. Pour in those lovely diced tomatoes along with their juices. Stir everything together as you bring it to a simmer. Season the mixture with salt and black pepper to taste.
5. Once your spaghetti is done, toss it right into the skillet with the tuna sauce. Mix it up like there’s no tomorrow! Ensure every strand of spaghetti is coated with that flavorful sauce. If it looks a little dry, splash in a bit of pasta cooking water.
6. Remove from heat and sprinkle with fresh parsley, covering it in a green cap of freshness.
7. And there you have it! Serve it up with a generous helping of Parmesan cheese on top! Dig in and revel in the glory of Chef John’s Spaghetti al Tonno!
Bon appétit! Your taste buds are in for a fiesta. Enjoy!