John Myers
Spaghetti Con Salsa Tonnata
The perfect spaghetti con salsa tonnata recipe with a picture and simple step-by-step instructions.
- 1 Can Natural tuna approx. 195 g
- 80 g Black olives
- 1 medium sized Onion
- 2 Garlic cloves
- 1 Red chilli
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 400 g Pizza tomatoes canned
- 150 g Ricotta
- Pepper, salt, pinch of sugar
- 3 tbsp Chopped basil
- 300 g Spaghetti
- Coarsely grated Parmesan cheese
- Drain the tuna in a colander. Chop the olives and chop them through a little. Peel the onion and garlic, chop finely. Remove the base of the chilli, cut in half, core and finely dice. Chop the basil. Coarsely grate the Parmesan. At the same time as preparing the sauce, cook the spaghetti until al dente, do not drain.
- In a very large pan in the oil, fry the onions, garlic and chilli until translucent. Stir in tomato paste, toast a little. Deglaze with tomatoes and add olives. Let everything simmer for about 2 minutes. If the canned tomatoes don’t disintegrate, chop them up a little. Stir in the ricotta, simmer for another 1 – 2 minutes. Season with pepper, salt and sugar and finally fold in the slightly torn tuna and basil and heat briefly.
- Lift the finished spaghetti out of the water with appropriate tongs, drain briefly, add to the sauce immediately and mix everything together well. Arrange in a deep plate and sprinkle with Parmesan ………….. ready ….
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