This is my “go to” recipe for un unplanned but tasty and healthy meal, as all the ingredients have a very long shelf life (so I usually have them available) and it doesn’t matter to leave out some of the ingredients. The only things you really need are spaghetti, a can of tuna, a can of peeled tomatoes, salt and olive oil. The taste will be more complex if you do use all the optional ingredients, but it will still taste fine without them or with just a few of them. Another advantage of this dish is that it takes only about 15 minutes to make.
For 2 servings
150-200 grams (1/3-1/2 pound) spaghetti
1 can peeled tomatoes, chopped (400 grams/14 oz)
1 can tuna (about 125 grams/4 oz net tuna weight)
2 Tbsp extra virgin olive oil
1 onion, chopped (optional)
1 glass (100 ml) dry white wine (optional)
1 Tbsp capers (sour or salt, rinsed in both cases; optional)
1 Tbsp black olives, chopped (optional)
1 Tbsp fresh flatleaf parsley, chopped (optional)
3 anchovy fillets, chopped (optional)
freshly ground black pepper (optional)
Bring a large pot of salt water to a boil and cook spaghetti al dente according to package instructions.
Meanwhile, sauté the onion in the olive oil over medium-high heat.
After a minute or so, lower the heat and add the anchovy. Keep stirring.
Add the wine when the onion is soft and fragrant.
Add the tomatoes and the olives as soon as most of the wine has evaporated. Cook over medium heat, stirring to let the sauce thicken.
Add the tuna about 1 minute before the spaghetti is ready. Break it up in the can with a fork.
Break it up even more with a wooden spoon in the pan.
Drain the spaghetti and add it to the sauce together with the capers and the parsley. Toss to mix.
Serve at once on warm plates, with freshly ground black pepper if desired. Italians would never eat cheese on this (and neither do I).
This pairs well with a light to medium-bodied Italian dry white (choices are endless: Gavi, Verdicchio, Soave, etc.) or light dry rosé (also from the Provence).