Spaghettoni with red tuna buzzonaglia

Ingredients for 4 persons

  • 500 grams of spaghettoni
  • extra virgin olive oil
  • 1 clove of garlic
  • 200 grams of red tuna buzzonaglia
  • 1 jar of tomato spaccatella
  • 15 celline black olives
  • capers
  • salt
  • pepper
  • turmeric
  • thyme


  1. Bring 5 liters of salted water to the boil and immerse the 500 grams of spaghettoni in it for 11-12 minutes for "al dente" cooking.
  2. While the pasta is cooking, lightly brown the minced garlic in a pan with a drizzle of extra virgin olive oil.
  3. Add the spaccatella, salt, pepper, turmeric and thyme and a few capers.
  4. Cook the tomatoes for 10 minutes over medium heat.
  5. Then add the tuna buzzonaglia and the olives. Cook for another 2 minutes.
  6. As soon as the pasta is cooked, drain it and mix it with the preparation in the pan.
  7. Serve and enjoy

Enjoy your meal.

Spaghettoni with red tuna buzzonaglia

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