This video recipe is another one of my "go to" pasta dishes, a delicious spaghetti with a spicy tuna and tomato sauce. It's fast, cheap and easy. Speaking of fast, cheap and easy…I know that Jessica Simpson had some problems with the old saying about tuna being the "chicken of the sea," but when it comes to quick meat sauces for pasta, I say that tuna is more like ground round than chicken. I like to make the occasional Americanized Bolognese, but it takes a while to brown the hamburger, and then simmer it in the tomato sauce until at least somewhat tender. Tuna on the other hand makes a great "meaty" tasting tomato sauce in just minutes. Not to mention lower-fat, lower cal, etc.For some reason I never really think of this dish as a "fish pasta." I think because it’s so hearty and satisfy, like a good Bolognese. I almost called it Tuna Bolognese just to drive the food fascists crazy, but decided against at the last second. They'll get their aprons in a bunch when they see the Parmesan go in anyway. This sauce is very close to the red clam sauce I did a while back, and I think I like it even better with the tuna, which of course is much cheaper, so that works out nicely. By the way, as you can see, this video recipe was produced for About, so there's only the one player option for viewing it. Enjoy.
Ingredients:
7 ounces tuna
3 cups tomato sauce
1/2 cup white wine, something decent
2 tablespoons olive oil
3 cloves minced garlic
red pepper flakes, to taste
1 teaspoon anchovy paste
1 teaspoon sugar
2 tablespoons capers
1/2 cup chopped parsley
1 pound of your favorite spaghett
44 comments:
Chef i just love watching your videos....did u get the job at about.com? I hope so, and if I could suggest i would love to see videos on some simple japanes recepies or vietnamese or thai
u r the man.
Thanks, I will be doing a post minday regrading the about gig and other blog news...stay tuned! There are several thai and other asian dishes I've done. Check the Asian Cuisine category on the sidebar. The red curry beef stew is killer and so is the spicy thai chicken soup. BTW, my versions, I don't do authentic, or at least not on purpose.
minday AKA monday
I kind of miss the bit of humor you usually have making the videos. I hope this isn't a sign that you are working too hard. On the other hand, you're videos are becoming more concise.
hey chef john,
i can play your vdos here. but, when i go to the food.about.com, i can't play any of the cooking vdo, incuding yours. do you know why?
thanks.
great day!
The videos I do for About.com have to be 3 min. or under and must be fairly straight forward. Not a lot of time for one-liners, jokes and sound effects. I must follow their format, etc. Unfortunately, I can't do my A material.
I think you notice the difference between the about.com clips and the ones I do for the site and are usually much longer and I can basically say anything I want. Don't worry I haven't changed my style, I've just sold out...partially. ;)
m.e, sorry, no idea. I just you'll just have to watch them here!
hey chef john, did you call it spaghetti al tono for some reason? cuz you do know this is actually the famous pasta alla puttanesca right?
hey chef,
make a video that looks like this
http://www.metacafe.com/watch/895809/repair_cds_with_a_microwave/
Did u just call my tuna spaghetti a whore??!
From wikipedia << Pasta alla Puttanesca meaning "Pasta in the way a whore would make it">>.
No you're a whore :)
Only if you hit the donation button!!
BTW, I believe I covered the whole "Puttanesca meaning" a few post ago... why are you giving me wikipedia definitions of things I just a couple weeks ago?
Please see the "Merluzzo Pasta Puttanesca - Pimp My Cod!" post for more info.
I LOVE your videos. I am looking forward to trying out this recipe. It looks so simple and quick to make!! Great job!
Chef John,
You have revolutionized my kitchen. Before I discovered your videos, I was an American Test Kitchen fanatic. Now, ATK ranks way down. I'm polishing your apple, but it's the truth.
Thanks for sharing, especially to those among us who are p--s poor and can't afford to hit the Donation Button.
Thanks! It's only monday and I've already had "my apple polished"
Don't feel bad about the donation button. I can't afford to donate to me either...yet.
BTW, Thanks to all of you that have (both of you).
I will have to buy a tshirt now!
blood red roses is right, I also miss your silly jokes! Its like you say it then 5 minutes later I laugh!
XD
p.s. I love you.
:::blushing:::
can i substitute anchovy puree for anchovy paste? cos i seriously dont know where u find anchovy paste in singapore.. X(
sure, same thing
In Ascoli-Piceno, Le Marche, Italy famous for its olives (often stuffed and fried) they put green olives in their tuna fish spaghetti and call it spaghetti all'ascolana.
absolutely delicious! Finally I get the hint of "perfect seafood pasta taste" of a fancy restaurant!
I love your jokes - they're incredibly witty, sarcastic and they sound like something chandler bing would say. Anyway, just a quick (really idiotic) question.... what kind of tomato sauce should i use? can i use those kinds with the whole tomatoes or must they be... the saucy can puree kinds?
thanks! i like the saucy puree kinds
Chef John thank you for this [and all the other] gem of a recipe. You've had such an impact on our everyday cooking, the most important thing? Even my boyfriend can cook this following your simple instructions [which I translated in greek but still, huge step for him]
Lots of love from a greek island gal :)
Thanks so much!! One day I will make it to Greece. I can't wait to eat my way across the country.
I had roasted a tray of roma tomatoes as a gift for my father-in-law. With half a dozen uncooked romas, and four farmer's market big boys . . . I made your Spagetti al Tonno with sauteed white bell peppers, sauteed roma tomatoes, olive oil, white wine, anchovy, and capers. (I was out of garlic.) Then I added the can of tuna and a mixed batch of whole wheat pasta and slow roasted tomatoes. I plated it and topped it with chunks of big boy tomatoes, roasted tomatoes, and thick slices of parmigiana reggiano.
because of you.
you rock.
Thanks!
And slices of sautéed baby zucchini were in that Spagetti al Tonno with three-way tomatoes, too. It really was an amazing meal.
Three-way tomatoes . . . he-he.
sounds great!!!
thanks for a quick and easy recipe. it became an instant classic in my repertoire. I added some shallots to the capers, don't know if it changed anything but the outcome was delicious!
I couldn't agree more on the parmesan on top :)
I made this for my mom when we thought we had nothing left to eat. It was yummy! It had kind of a strange taste, but it was my first time having capers.
It looks like this recipe went up almost 2 years ago, and I'm just getting around to fixing it. Man, I wish I hadn't waited. It's terrific.
Hi Chef John,
I just like to say that I really enjoy your videos. I'm a CPA and now I feel like shifting to culinary. You're an inspiration! :)
Muzcatte
Hi Chef John,
Can I substitute the white wine with sake?
sure, give it a try
Thank you Chef for you reply. I'll give it a try and let you know the result.
Thanks,
Susan Chin
Quick and very tasty. The key to all pastas, let it sit and rest in the sauce. You hear this all the time Chef, but you are the man.
Guessing your mom is Italian? My father is from Abruzzi region, and anchovy is there "secret" ingredient and we love all your recipes.
Thanks again.
BVM,
I made this chef John and it turned out AMAZING. I wasn't going to add the anchovies because I thought we were out but thanks to Mary, I found some and it really did the dish justice. I also made a custom tomato sauce with two cans of tomato, an onion, some garlic and basil. Did the dish wonders and there was a enough sauce and pasta for 4 dishes.
blah! why add sugar so good without.
Can we get this video back?
I would like to watch it, but says no longer available!
Would you please be kind enough to re-post this video? It seem like the link is broken: It says it cannot be watched on this web site.
Hi chef,
I cannot see the video:(
"THE VIDEO YOU ARE TRYING TO WATCH CANNOT BE VIEWED FROM THIS WEBSITE."
is it hulu or something US only?
It's because About.com stopped the embed code. Search their video site for it. I need to redo here!
Thank you so much for your amazing recipes. I try today the Spaguetti al Tonno and my husband said: "This is one of the best meals you have ever made".
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