---
title: Spaghetti al Tonno (Spaghetti with Tuna, Tomato and Olives)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/spaghetti-al-tonno
---

Gather @canned tuna{2%can}, @canned tomato{1%can}, @black olive{60%g} and @fresh parsley{0.5%bunch}.

Warm the @olive oil{2%tbsp}, plus a splash of the reserved tuna oil, in a wide skillet. Add the @garlic{4%clove} and @chili flake{0.5%tsp} and cook gently until fragrant, about 1 minute. ~{1%minutes}

Stir in the crushed tomato and simmer until slightly thickened, about 10 minutes. ~{10%minutes}

Meanwhile, boil the @spaghetti{380%g} in salted water until just shy of al dente, about 9 minutes, reserving a cup of pasta water. ~{9%minutes}

Flake the tuna into the sauce with the olives and @capers{2%tbsp}, and warm through gently for 2 minutes without letting it boil hard. ~{2%minutes}

Toss the drained spaghetti through the sauce with a splash of pasta water, scatter with parsley, and serve.