Spaghetti & Tuna Red Sauce
Pasta, Seafood
Traditional

Spaghetti & Tuna Red Sauce

Mama Mary’s tuna ‘gravy’ — San Marzano tomatoes with Italian tuna.

"Mama Mary’s famous ‘Tuna Gravy’ — simple, soulful, and full of love. Now that’s Italian!" - Alexia

1 Hour
Total Time
4
Servings
Traditional
Level

Ingredients

  • 3 cans Italian tuna in oil (do not drain)
  • 2 (28 oz) cans DOP San Marzano tomatoes (crushed)
  • 1 lb spaghetti
  • 1/4 cup extra virgin olive oil
  • 1/2 cup grated Pecorino Romano cheese
  • 8 cloves fresh minced garlic
  • 1 shallot (chopped small)
  • Red chili flakes (to taste)
  • Garlic salt (to taste)
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • 1/3 cup fresh chopped parsley

Instructions

1

Sauté the Aromatics

Add olive oil to a hot pan. Add minced garlic, chopped shallots, and red chili flakes. Sauté until the garlic and shallots become translucent and fragrant.

2

Add the Tuna

Add the tuna to the pan (do not drain the oil). Season with cracked black pepper and mix well to combine with the aromatics.

3

Build the Sauce

Slowly pour in the crushed San Marzano tomatoes. Season to taste with garlic salt. Stir well, then reduce the heat and simmer on low for 1 hour to develop flavor.

4

Cook the Pasta

When the sauce is nearly done, bring a large pot of salted water to a rapid boil. Add the spaghetti and cook until al dente. Reserve about 1/2 cup of pasta water before draining.

5

Combine and Serve

Add the spaghetti directly into the tuna sauce along with the reserved pasta water. Fold in the Pecorino Romano cheese and top with fresh parsley. Drizzle with olive oil before serving.