TUNA AND TOMATO SPAGHETTI IN THE OVEN – Recipe by Piero Benigni and Mama’s Italian cooking – The taste and aroma of this simple dish are assured by the final baking and conquer all those who enjoy it for the first time. It is easily prepared in about one hour. The sauce is first prepared in a large skillet than separately boiled spaghetti are added. Once everything is well mixed, it is put in a pan and baked for 20-30 minutes. The outcome is surprising, give it a try!

Tuna and tomato spaghetti in the oven
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time45 Minutes
  • Serving2
  • Cooking methodOven
  • CuisineItalian

Ingredients for 2 people

  • 200 gspaghetti (7 oz)
  • 350 gtomatoes (12 oz)
  • 90 gonion (3 oz)
  • 2 spoonscapers (pickled or salted)
  • 16olives (black, brown or green, stoned)
  • 2anchovies in oil (4 fillets)
  • 90 gtuna in oil (3 oz, drained weight)
  • 1 sprigparsley
  • 8 leavesbasil
  • 2 clovesgarlic
  • chili pepper (at taste)
  • 3 spoonsolive oil
  • 2 spoonsbreadcrumbs

Tools for the tuna and tomato spaghetti in the oven

  • Oven
  • Cooker
  • Pot
  • Pan sauté type, 11″ size
  • Chopping Board
  • Knife
  • Wooden fork
  • Colander
  • Scale
  • Baking Tray


Tomatoes must be tasty and ripe. Out of season use a 400 g (14 oz) cane of best quality Pelati. The use of a large sauté type skillet allows an easy mixing of sauce and spaghetti.

Getting ready

  1. Clean tomatoes, make some in slices for baking pan topping, cut remaining in pieces. Wash capers and coarsely chop if large-size. Stone olives if necessary and cut in 2-3 pieces each. Mince anchovies. Chop parsley and basil together. Chop garlic and onion and put into the pan with 2 tbsp olive oil. Put over a low-to-medium flame and brown 6 minutes. Pay attention not to burn them. Add anchovies, parsley, basil, chili, capers, olives and tomatoes. Add some salt, stir and cook 5 more minutes or until tomatoes are tender. Don’t overcook them. Turn off flame. Add drained and mashed tuna, mix well, taste and adjust salting. Wait for spaghetti to be ready.

  2. Drain spaghetti very “al dente”, add into the pan. Turn flame back on and mix well for a minute, add remaining parsley and basil. Grease baking pan with a tbsp olive oil, put in spaghetti. Top with tomato slices, sprinkle 2 tbsp breadcrumbs. The pan is ready for the oven, you can wait up to 2 hours for baking.

Baking the tuna and tomato spaghetti in the oven

  1. Tuna and tomato spaghetti in the oven

    Put in not fan-assisted oven at 200 °C (400 °F), heat above and below, position halfway up. Cook for 20 minutes or until a light gratin appears on spaghetti surface. If delaying, switch to fan assistance or move one position upward.

    Serve hot or better lukewarm. No cheese in Italian seafood dishes, ever! Can be stored 2 days in the fridge and is delicious when re-heated in a pan. Can be frozen with a 3 months shelf life.

/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question