Spicy Tomato and Tuna Spaghetti
Here’s new take on the good ol’ tuna casserole – hold the canned condensed soup, please! Go Italian and try this spaghetti or try Creamy Tarragon Tuna over Egg Noodles for a French twist on creamy tuna and egg noodles. Serve with a green salad for a super tuna supper.
Rachael says, "This spaghetti is topped with anchovy breadcrumbs. In our family, we use these breadcrumbs in place of grated cheese on top of pastas made with fish, like the canned tuna used here. If you think you don’t like anchovies, you could be wrong! Once heated through and cooked down they taste like salted nuts. These breadcrumbs are really tasty!"
- 1 pound whole wheat spaghetti
- 5 tablespoons extra virgin olive oil (EVOO), divided
- 4 cloves garlic, grated or finely chopped
- 2 teaspoons anchovy paste (optional)
- 1 cup Italian breadcrumbs
- A generous handful of flat leaf parsley, chopped
- 1 small onion, finely chopped
- 1/2-1 teaspoon red pepper flakes, to your taste
- 2 cans tuna in water (about 6 ounces), drained
- 1 can Italian plum tomatoes (28 ounces)
- Freshly ground black pepper
- Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti and cook to al dente.
- While the water is coming to a boil, place a medium skillet over medium heat with 3 tablespoons of EVOO. Add the chopped garlic and anchovy paste, cook for a minute, then stir in the breadcrumbs and toast until deep golden brown. Stir in parsley and remove from heat.
- Pre-heat a large skillet over medium heat with the remaining 2 tablespoons of EVOO and add the onion and red pepper flakes. Cook until the onion is tender, 5 minutes. Add the tuna and flake, combining it with the onion. Add the tomatoes to the tuna and crush them with a potato masher. Let the tuna tomato mixture cook for about 5-6 minutes and season with salt and pepper.
- Toss the pasta with tuna sauce. Sprinkle with the seasoned breadcrumb mixture for extra texture and great flavor.