Sutter Home Book Club: Spaghetti al Tonno

Warm up to this Italian favorite featuring spaghetti with sautéed tuna in a healthy, light sauce. Paired with our chardonnay or pinot noir, this classic dish is the perfect accompaniment to a crisp fall evening.

Spaghetti al Tonno

2 cloves garlic

6 pitted gaeta olives

¼ cup or 60 ml extra virgin olive oil

7 oz or 150 grams tuna, packed in oil, crumbled

Generous 1/3 cup or 100 ml dry white wine

1 lb or 400 grams cherry tomatoes halved

Salt and freshly ground white pepper to taste

12 oz or 350 grams dried spaghetti

1 tablespoon finely chopped parsley

Instructions:

Sauté the garlic in oil in a large frying pan over medium heat for 2 minutes until it turns pale gold

Add the tuna and sauté briefly

Pour in the wine and cook until evaporated

Add the tomatoes and olives with a wooden spoon while pressing the mixture against the skillet

Cook the pasta in a large pot of salted water until al dente

Drain pasta, transfer to serving bowls and spoon tomato and olive mixture on top

Sprinkle with parsley and serve immediately