Spaghetti con Accinghe e Tonno


  • Spaghetti pasta
  • 2-5 large garlic cloves
  • 2 cans of tuna
  • Anchovy fillets
  • Fresh or dry parsley (if none use basil)
  • 3/4 cup of white wine
  • Olive oil
  • Butter
  • Crushed red pepper


  • Chop 6 anchovy fillets and 2 large garlic cloves
  • Wash and then chop a lot of Italian parsley (fresh basil is a great substitute)
  • Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the oil/water
  • Break the tuna into small pieces using a wooden spoon or knife
  • Pour a thin layer of olive oil in a pan, add 3 tablespoons of butter and heat on low-medium till butter dissolves
  • Add garlic and heat for 3 minutes but do not brown!
  • Add anchovies and their oil to the pan and heat for 2-3 minutes and let anchovies dissolve completely
  • Add tuna and add 3/4 cup of white wine
  • Stir well and let wine evaporate for 3 minutes until a thick and smooth sauce is formed
  • Add parsley (and pepper to taste)
  • Stir sauce and turn off heat
  • Boil the spaghetti pasta (boiling time written on package)
  • Stir pasta frequently while boiling (every 3 minutes or so) to prevent sticking
  • Remove the boiling water and drop the pasta in the sauce pan
  • Mix well and serve

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