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Spaghetti al Tonno Recipe – Spaghetti with Spicy Tuna Sauce ctm magazine

Learn how to make Spaghetti al Tonno! Go to http://foodwishes.blogspot.com/2014/03/spaghetti-al-tonno-nothing-fishy-about.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Spaghetti al Tonno Recipe!



  • NakedMoleRat 43 on January 30, 2018

    "simply barbaric" heh

  • Joanna R on February 14, 2018

    Gorgeous. I am Italian and didn't know this dish existed. Pasta + tuna = life.

  • mawadah mwanyali on March 12, 2018


  • Steve Logan on June 30, 2018

    Looks great to me,

  • richie dichiro on July 9, 2018

    how much tuna should I use? The exact amount.

  • JANNA on November 10, 2018

    I wish i had an onion. Im making this for brunch🤣

  • Steven Vicino on November 15, 2018

    Naked pasta? I laughed my ass off. Lived in Italia for 3 glorious years.

  • Dennis Godaire on January 20, 2019

    Thank you … I'll be making this dish for breakfast …

  • Alan von Au***** on January 23, 2019

    Chef John's calling preserved anchovies "Italian MSG" is spot on. He knew exactly what he was talking about. Anchovies contain naturally occurring glutamates ( https://en.wikipedia.org/wiki/Glutamate_flavoring ) — superior to the artificial MSG — that give a dish "umami" taste.

    I know that it may not be authentic ("non tradizionale"), but I would skip the tomato sauce altogether so that the natural flavors of the tuna and anchovies are not masked. Just add some diced tomatoes (not too much) if you want to have that acidic balance.

  • gp vs on March 29, 2019

    Chef John, in Italy they put the ‘al dente’ cooked pasta in the sauce and certainly not the other way round. Besides that, Italians would never have Parmigiano over pasta with fish.

  • Chris Dutton on April 9, 2019

    I just enjoyed this dish in Sorrento IT. Udderly Fantastic!! Well Done Sir !

  • John Pick on April 24, 2019

    You R The Man !!! Thank you !

  • Irish RedBone on June 22, 2019

    At some point from here Chef John, you showed us how to pack fresh tuna in olive oil, I did that and will use it to make this, thanks! 😋 ✌

  • Vincenzo's Plate on August 22, 2019

    Amazing 😍😋

  • laptopcommando on October 31, 2019

    You are the Perry Como of your spaghetti Al tonno!

  • Marc Johnson on December 10, 2019

    I never would have tried this because I don’t liked canned tuna. But I know the quality canned tuna is good and I also know how aligned our tastes are so I am going to have to try this soon!

    Keeping an open mind!

  • markas5 on January 16, 2020

    John, You are my goto youtube recipe man. Love your recipes fantastic work…

  • erfho8y on February 9, 2020

    Is this parsley the flat leaf parsley or the regular type of parsly? Does it matter which one you use?

  • Rich Delgado on February 25, 2020

    My big fat Italian mom would make this as part of the traditional Christmas Eve, no meat/all seafood dinner. This video brings back some nice memories.

  • Erik Hansen on March 18, 2020

    I will give everyone a bit of advice, if you fry those capers until they get a little crispy on the outside, they taste so much better.

  • Da gru on April 8, 2020

    When you let your sauce simmer for one or two hours, it gets incredibly amazing, when tomato sauce starts to reduce and lose water, somewhere magic happens.
    When I make Pizza, for example, I make the sauce around 10 or 11 to use it at 18 19 o clock. Letting it slowly reduce and cook for so long makes it amazing. It gets more creamy and all the spices start to mix, just wonderful, give it a try. 🙂

    Just make sure it's nothing in there, that can be cooked to disappear, add vegtables just like normal a few minutes before the end.

  • Ike Does Stuff on May 4, 2020

    can you make this with canned salmon?

  • Guy Pehaim on June 29, 2020

    I think that it would be better if the capers were processed in a spice grinder to help them blend into the sauce.

  • Ystadcop on September 26, 2020

    An excellent recipe, very well demonstrated.

  • soojeong Ha on October 5, 2020

    It’s like he’s singing and i put this on to learn to cook but instead i fell asleep

  • Jacob Accurso on November 29, 2020


  • Jacob Accurso on November 29, 2020

    Questa è una bella pasta!

  • Casimiro da Silva Santos he-him on December 8, 2020

    John love you receipts as they are true to the Italian ones. Just one comment here, with fish if you want to add cheese it always as to be Pecorino never Parmeggiano!

  • Emily Carcamo on December 24, 2020

    I was not expecting much from canned tuna, but this fish dish was delish!

  • Jimmy Z on February 23, 2021

    I've seriously never heard of this. Making this right away.

  • Clyde Blair on March 4, 2021

    The tomatoes disguise the tuna. Just eliminate the sauce. Done this a thousand times.

  • Dr. Jones on March 28, 2021

    I love tuna on pizza

  • transparent91 on May 6, 2021

    Another "Italian-American" who thinks he's Italian.

  • Is There Anybody Out There? on July 11, 2021

    Would some pitted black olives added while the sauce is steeping add some nice added flavour and colour?

  • Judy Johnson on July 24, 2021

    Well, now that you have opened that tin of anchovies, you might as well make some Puttanesca sauce as well

  • Matthew on October 17, 2021

    Dumping sauce on naked pasta is indeed barbaric. It horrifies me. I heard a story about a great uncle visiting from Italy and eating at an “Italian” restaurant where they did this. He looked at it and said something like “what’s wrong with these people! This is not Italian food, this is American food! It’s disgusting!” He didn’t touch a bite of food there.

  • Outskirts of Infinity on October 25, 2021

    The password for my treehouse was “salami”.

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