Spaghetti al Tonno for Two

Name: Spaghetti al Tonno for Two
Cuisine: Europe, Italian
Ingredients: 1 (5- to 7-ounce) jar/can, olive oil-packed tuna, drained; 1½ teaspoons, lemon juice; 1/2 teaspoon, table salt, divided, plus salt for cooking pasta; 1/4 teaspoon, pepper, divided; 2 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling (optional); 2 teaspoons, minced garlic, divided; 2 small, anchovy fillets, rinsed, patted dry, and minced; ⅛–¼ teaspoon, red pepper flakes; 1 cup canned, whole peeled tomatoes, drained with juice reserved, crushed by hand to small pieces; 6 ounces, spaghetti; 3 tablespoons, chopped fresh parsley, divided

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Fish & Seafood
For Two
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 2

TIME 40 minutes

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