Spaghetti al Tonno

Name: Spaghetti al Tonno
Cuisine: Europe, Italian
Ingredients: 2 (5- to 7-ounce) jars/cans, olive oil-packed tuna, drained; 1 tablespoon, lemon juice; 1 teaspoon, table salt, divided, plus salt for cooking pasta; 1/2 teaspoon, pepper, divided; 1/2 cup, extra-virgin olive oil, divided, plus extra for drizzling (optional); 1½ tablespoons, minced garlic, divided; 3 , anchovy fillets, rinsed, patted dry, and minced; ¼–½ teaspoon, red pepper flakes; 1 (14.5-ounce) can, whole peeled tomatoes, drained with juice reserved, crushed by hand to small pieces; 12 ounces, spaghetti; 6 tablespoons chopped, fresh parsley, divided

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood
Weeknight

By Adam Ried ･ Appears in Cook's Illustrated March/April 2022

Oil-packed tuna stars in the gutsy weeknight savior that is spaghetti al tonno.

SERVES 4

TIME 50 minutes

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