Spaghetti with tuna sauce (Spaghetti al tonno) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on January 24, 2022

    Super quick and easy. We both liked it a lot. Definitely worth a repeat.

  • rmardel on June 19, 2021

    This is a favorite pantry meal. You really need to sauté the parsley until it begins to frizzle a bit and is aromatic, which always takes me longer than the half minute specified. You also need to cook this slowly until the oil begins to separate from the sauce. The result is an incredibly satisfying dinner.

  • eve_kloepper on April 11, 2020

    I know Marcella is all about "less is more", but after tasting the sauce at the end, I decided to add finely grated lemon peel and a good pinch of cayenne. For me it worked beautifully. Definitely no grated cheese needed.

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