(no subject)
Mar. 17th, 2026 10:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Spaghetti with Tuna (Spaghetti al Tonno).
"This dish has a tuna casserole vibe, but with a brighter, zippier flavor from the capers, tomatoes, and lemon juice."
3 Tbsp olive oil
4 cloves garlic, sliced (Ha! I used... more.)
3 green onions, sliced (white and green parts separated)
3 oil-packed anchovies
3 Tbsp capers, drained
2 cups quartered cherry tomatoes, divided
12 oz spaghetti
1 cup torn fresh herbs, plus more for serving (I used parsley and a bit of marjoram)
4-5 oz spinach, roughly chopped
1 6-oz can oil-packed tuna
juice of 1 lemon
crushed red pepper flakes
In a 12" sauté pan, heat the oil over medium heat. Add the garlic and green onion whites and cook about 2 minutes, until fragrant. Add the anchovies and capers and cook 2-3 minutes longer, until the anchovies dissolve. Add 1 cup cherry tomatoes and toss to coat.
Break the spaghetti in half if needed to fit (it was needed) and add to the pan with 4 cups water. Raise the heat to medium-high and cook, stirring and tossing the pasta frequently, for 10-12 minutes until the pasta is cooked through and the water is mostly absorbed. Remove from the heat and stir in: spinach, remaining tomatoes, tuna, and remaining green onions. Toss well and squeeze over the lemon juice and a sprinkling of crushed red pepper.
What worked: Tasty. Good lemon hit. It wasn't like a bad tuna casserole like my grandmother's, which involved canned cream of mushroom soup, canned peas, and topped with potato chips. I loathed it, I think deservedly so.
What didn't: The pasta was a bit overcooked; I would add the water and bring to a boil before adding the pasta. We used a 4-oz can of tuna as it was what was available. I thought it was okay as-was but the wife would have liked more tuna, so a 6-oz can is probably right if we can find that.
Will I make it again? Probably. Use a really big pot though, especially to get the spinach in as it wilts.
"This dish has a tuna casserole vibe, but with a brighter, zippier flavor from the capers, tomatoes, and lemon juice."
3 Tbsp olive oil
4 cloves garlic, sliced (Ha! I used... more.)
3 green onions, sliced (white and green parts separated)
3 oil-packed anchovies
3 Tbsp capers, drained
2 cups quartered cherry tomatoes, divided
12 oz spaghetti
1 cup torn fresh herbs, plus more for serving (I used parsley and a bit of marjoram)
4-5 oz spinach, roughly chopped
1 6-oz can oil-packed tuna
juice of 1 lemon
crushed red pepper flakes
In a 12" sauté pan, heat the oil over medium heat. Add the garlic and green onion whites and cook about 2 minutes, until fragrant. Add the anchovies and capers and cook 2-3 minutes longer, until the anchovies dissolve. Add 1 cup cherry tomatoes and toss to coat.
Break the spaghetti in half if needed to fit (it was needed) and add to the pan with 4 cups water. Raise the heat to medium-high and cook, stirring and tossing the pasta frequently, for 10-12 minutes until the pasta is cooked through and the water is mostly absorbed. Remove from the heat and stir in: spinach, remaining tomatoes, tuna, and remaining green onions. Toss well and squeeze over the lemon juice and a sprinkling of crushed red pepper.
What worked: Tasty. Good lemon hit. It wasn't like a bad tuna casserole like my grandmother's, which involved canned cream of mushroom soup, canned peas, and topped with potato chips. I loathed it, I think deservedly so.
What didn't: The pasta was a bit overcooked; I would add the water and bring to a boil before adding the pasta. We used a 4-oz can of tuna as it was what was available. I thought it was okay as-was but the wife would have liked more tuna, so a 6-oz can is probably right if we can find that.
Will I make it again? Probably. Use a really big pot though, especially to get the spinach in as it wilts.
