Spaghetti al Tonno

Name: Spaghetti al Tonno
Ingredients: 2 (5- to 7-ounce) jars/cans olive oil-packed tuna, drained; 1 tablespoon lemon juice; 1 teaspoon table salt, divided, plus salt for cooking pasta; 1/2 teaspoon pepper, divided; 1/4 cup extra-virgin olive oil, divided, plus extra for drizzling (optional); 1½ tablespoons minced garlic, divided; 3 anchovy fillets, rinsed, patted dry, and minced; ¼–½ teaspoon red pepper flakes; 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, crushed by hand to small pieces; 12 ounces spaghetti; 6 tablespoons chopped fresh parsley, divided

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Oil-packed tuna stars in the gutsy weeknight savior that is spaghetti al tonno.

Keywords

Italian
Fish & Seafood
ATK Staff Pick
Europe
Grains
Rice & Beans
Weeknight
Main Courses

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Ingredients

2 (5- to 7-ounce) jars/cans olive oil-packed tuna, drained
1 tablespoon lemon juice
1 teaspoon table salt, divided, plus salt for cooking pasta
1/2 teaspoon pepper, divided
1/4 cup extra-virgin olive oil, divided, plus extra for drizzling (optional)
1½ tablespoons minced garlic, divided
3 anchovy fillets, rinsed, patted dry, and minced
¼–½ teaspoon red pepper flakes
1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, crushed by hand to small pieces
12 ounces spaghetti
6 tablespoons chopped fresh parsley, divided