Chef John's Spaghetti al Tonno
Ingredients
Spaghetti al tonno is one of my untouched most loved go-to pasta dishes. I love an exemplary meat sauce as much as the following half-Italian, however when I need something fast and simple for a weeknight feast, I go after the fish. Imagine a scenario where you could do without fish. Then, at that point, this is great. The taste and surface is truly more like a veal sauce than one made with fish.
Cooking Ingredients
2 tablespoons olive oil
1 anchovy filet
2 tablespoons tricks
3 cloves minced garlic
½ cup dry white wine
¼ teaspoon dried oregano
1 squeeze red pepper drops, or to taste
3 cups squashed Italian (plum) tomatoes (like San Marzano)
salt and ground dark pepper to taste
1 squeeze cayenne pepper, or to taste
1 (7 ounce) can oil-stuffed fish, depleted
¼ cup hacked new level leaf parsley
1 (12 ounce) bundle spaghetti
1 tablespoon extra-virgin olive oil, or to taste
¼ cup newly ground Parmigiano-Reggiano cheddar, or to taste
1 tablespoon slashed new level leaf parsley, or to taste
Cooking Direction
Heat olive oil in a huge pot over medium intensity. Cook and mix anchovy and tricks in hot oil until anchovy disintegrates, around 2 minutes. Add garlic; cook and mix until fragrant, around 1 moment.
Pour white wine, oregano, and red pepper chips into the skillet and increment intensity to high; cook until blend decreases and around 3 tablespoons of fluid stay, 2 to 4 minutes.
Mix tomatoes into the skillet and bring to a stew. Season tomato combination with salt, dark pepper, and cayenne pepper. Lessen intensity to medium and stew until marginally decreased, around 10 minutes.
Mix fish and 1/4 cup parsley into pureed tomatoes, separating fish with a wooden spoon while blending. Decrease intensity to medium-low and stew for around 10 minutes.
Heat a huge pot of delicately salted water to the point of boiling. Cook spaghetti in the bubbling water, mixing sometimes until nearly cooked through yet somewhat firm to the chomp, 9 to 11 minutes. Channel and move spaghetti back to the pot.
Empty pureed tomatoes over spaghetti into the pot; mix to consolidate, cover the pot with a top, and let sit until spaghetti is cooked through, around 3 minutes. Scoop spaghetti into bowls, shower with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheddar and parsley over the top.