Spaghetti Al Tonno With Caperberries

Spaghetti al tonno is the kind of simple Italian comfort food that wins you over in a single bite. With just a handful of good-quality pantry staples and a few fresh ingredients, you can put together a pasta dish that is both immensely flavorful and perfect for a quick weeknight dinner or a gathering with friends. I love how the brininess from the caperberries and olives makes the classic tuna and tomato sauce pop, transforming easy cupboard ingredients into something special.

The first time I made spaghetti al tonno with caperberries was when I needed to impress last-minute dinner guests using only what I had at home. The combination of flavors made it feel like a dish that had been carefully planned, and now it is one of those recipes I reach for when I want something comforting but still a little bit elevated.

What You Need To Make Spaghetti Al Tonno

• Spaghetti: A classic long pasta shape that captures and holds the sauce just right Look for a brand with good texture and wheat aroma that will not fall apart during cooking

• Tuna in olive oil: Choose high-quality tuna packed in olive oil for the richest flavor and moist texture Quality tuna keeps the sauce silky and absorbs the tomato and briny notes beautifully

• Canned diced tomatoes: Go for tomatoes that have a deep red color and firm pieces so your sauce stays bright and tasty They form the sweet yet tangy base that ties the dish together

• Garlic: Essential for that warm base of flavor Fresh garlic cloves are always best Sliced thin for subtlety or minced for boldness

• Green olives: Firm bright green olives with a pronounced tang are best Choose ones sold in brine not oil to add that sharp note

• Caperberries: Larger and milder than capers these tender briny bites add an unexpected twist Look for jarred caperberries with vibrant green color and no shriveling

• Extra virgin olive oil: A peppery robust olive oil brings a lightly fruity finish Use your best bottle for both cooking and drizzling at the end

• Fresh parsley: A small handful of flat-leaf parsley brings fresh flavor and color Only chop just before serving to keep the flavor bright

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rapid boil Pour in spaghetti and stir to prevent sticking Let it simmer briskly until just al dente Reserve about half a cup of the starchy cooking water before draining the rest

Sauté Aromatics:

Pour olive oil into a spacious skillet and warm it over medium heat Scatter in the sliced garlic and a generous pinch of red pepper flakes Let the garlic infuse the oil for around two minutes until lightly golden and aromatic without burning

Simmer Tomato Sauce:

Add canned diced tomatoes to the skillet Season with salt and black pepper Let the sauce cook gently for about ten minutes so it thickens and the flavors meld

Add Tuna Olives and Caperberries:

Flake the drained tuna into the skillet Stir in green olives and whole caperberries Let these briny elements warm up and blend into the sauce Adjust thickness with starchy pasta water if the sauce looks too thick

Combine Pasta and Sauce:

Add the drained spaghetti to the skillet Toss the pasta vigorously so the sauce clings to every strand Drizzle over rich olive oil and check salt and pepper one last time

Garnish and Serve:

Take off the heat and shower your spaghetti with a generous handful of freshly chopped parsley Plate up straight away offering more parsley and olive oil for anyone who likes even more punch

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I am endlessly inspired by how a tin of tuna and a handful of olives can be turned into something that tastes like summer in Italy. My favorite part is biting into a caperberry and getting that unique tang which makes the whole dish sing and reminds me of long lazy family lunches where everyone fights over the last forkful.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days Gently reheat with a splash of water to loosen the sauce and refresh with a sprinkle of parsley right before serving

Ingredient Substitutions

You can swap spaghetti for any long pasta like linguine or even short pasta like penne If you do not have tuna in olive oil use tuna in water but add a splash more olive oil Good-quality jarred tomatoes work if you do not have canned and kalamata olives are a fine substitute for green

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Serving Suggestions

This dish works beautifully with a side salad of bitter greens and a few lemon wedges I like to serve it with crusty bread to scoop up the sauce and plenty of black pepper on top For gatherings offer bowls of marinated vegetables or artichoke hearts to round out the Mediterranean vibe

Cultural Roots

Spaghetti al tonno is a classic example of Italian cucina povera It showcases how simple accessible ingredients like canned tuna tomatoes olives and capers come together to make something deeply satisfying This version with caperberries and green olives puts a twist on the tradition while keeping to its roots of unfussy generosity

Frequently Asked Questions

→ What type of tuna works best?

Choose high-quality tuna in olive oil for moist texture and deeper flavor that complements the sauce.

→ Can I use regular capers instead of caperberries?

Yes, regular capers add similar brininess. Caperberries offer a milder, more nuanced taste and texture.

→ How do I prevent dry pasta?

Reserve pasta water and toss it with the sauce, ensuring a glossy, well-coated spaghetti.

→ Are green olives essential?

Green olives provide a unique bitterness and texture, but black olives can substitute for a slightly different profile.

→ What garnish best finishes the dish?

Freshly chopped parsley adds herbal brightness, and an extra drizzle of olive oil boosts richness.