TasteToronto | Eataly's Spaghettoni al Tonno

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Eataly's Spaghettoni al Tonno

Easy

Eataly's Spaghettoni al Tonno

from Eataly Toronto

TasteToronto

TasteToronto

Eataly's Spaghettoni al Tonno

Method

Spaghettoni al Tonno 5 Steps

  • Step 1

    Place 2 tablespoons of the olive oil in a large pan over medium-low heat. Add the onion, garlic and chili pepper and cook, stirring frequently, until the onion and the garlic are golden. Flake the tuna into the pan, and cook until heated through, about 2 minutes. Stir in the capers and the lemon zest, and remove from the heat.

  • Step 2

    Toss the breadcrumbs with the remaining olive oil, and toast in a toaster oven or cast-iron skillet over medium heat until crisp.

  • Step 3

    Meanwhile, bring a large pot of water to a boil. Add the sea salt and spaghettoni. Cook, stirring frequently with a long-handled fork, until the spaghettoni is al dente.  Drain, reserving about 1 cup of the cooking water.

  • Step 4

    Transfer the pasta to the pan with the tuna. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist.

  • Step 5

    Garnish with the toasted breadcrumbs, and serve immediately. For another taste of Calabria, repeat tomorrow.

Tags:

Spaghettoni al Tonno

Toronto Italian Food

Toronto Recipes

Eataly

Easy

Eataly's Spaghettoni al Tonno

from Eataly Toronto

TasteToronto

TasteToronto

Eataly's Spaghettoni al Tonno

Yields:

Serves 4

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 10 mins

0.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Spaghettoni al Tonno

  • 1 lb. spaghettoni (or bucatini)

  • 1 (7-ounce) jar Italian tuna preserved in olive oil, drained

  • 2 tbs salted capers, rinsed and drained

  • 2 tbs plus 1 tsp extra virgin olive oil

  • 1/4 cup breadcrumbs

  • 1 yellow onion, minced

  • 1 clove garlic, sliced

  • 1 calabrian chili pepper in olive oil, drained and minced

  • Zest of 1 lemon, grated

  • Coarse sea salt, to taste

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Method

Spaghettoni al Tonno 5 Steps

  • Step 1

    Place 2 tablespoons of the olive oil in a large pan over medium-low heat. Add the onion, garlic and chili pepper and cook, stirring frequently, until the onion and the garlic are golden. Flake the tuna into the pan, and cook until heated through, about 2 minutes. Stir in the capers and the lemon zest, and remove from the heat.

  • Step 2

    Toss the breadcrumbs with the remaining olive oil, and toast in a toaster oven or cast-iron skillet over medium heat until crisp.

  • Step 3

    Meanwhile, bring a large pot of water to a boil. Add the sea salt and spaghettoni. Cook, stirring frequently with a long-handled fork, until the spaghettoni is al dente.  Drain, reserving about 1 cup of the cooking water.

  • Step 4

    Transfer the pasta to the pan with the tuna. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist.

  • Step 5

    Garnish with the toasted breadcrumbs, and serve immediately. For another taste of Calabria, repeat tomorrow.

Tags:

Spaghettoni al Tonno

Toronto Italian Food

Toronto Recipes

Eataly