Ingredients
The following ingredients have 5 Servings
- 2 6-ounce cans each line- or pole-caught tuna in water
- drained and flaked
- 2 large eggs
- About 1/2 cup breadcrumbs
- 1/4 cup toasted pine nuts
- chopped
- About 1/2 cup freshly grated Parmigiano-Reggiano cheese plus additional
- A handful of flat-leaf parsley
- chopped
- 1 stem fresh oregano
- finely chopped or 1 scant teaspoon dried
- Zest of 1 small lemon
- Salt and pepper
- 3 cloves garlic
- 1 clove grated or pasted and 2 cloves thinly sliced or chopped
- Olive oil
- for drizzling plus 2 tablespoons
- 1 small onion
- finely chopped
- 1/2 cup dry white wine
- 1 28-ounce can San Marzano tomatoes
- lightly crushed by hand
- 2 cups passata or tomato purée
- A handful of basil
- leaves torn
- 1 pound spaghetti
- EVOO – Extra Virgin Olive Oil
- for drizzling
Instruction
- Preheat oven to 400°F
- Bring large pot of water to a boil for the pasta
- Place tuna in a bowl and add eggs, breadcrumbs, pine nuts, Parm, parsley, oregano, lemon zest, salt, pepper, grated or pasted garlic and a fat drizzle of olive oil
- Roll balls the size of golf balls and place them on a parchment-lined baking sheet
- Bake to golden brown and hot through, 15-18 minutes
- Remove from oven
- Meanwhile, heat 2 tablespoons olive oil in large skillet over medium heat and sauté onions and sliced or chopped garlic for 5 minutes
- Add wine, crushed tomatoes and passata or tomato purée
- Season with salt, add torn basil and simmer 20 minutes
- Add balls to sauce when they come out of the oven
- Cook pasta to al dente in salted water
- Reserve 1 cup of starchy, salty water before draining
- Remove meatballs from sauce to a serving dish
- Toss pasta with sauce, a handful of Parm, a drizzle of EVOO and the starchy, salty water to coat
- Transfer pasta to serving bowl and pass with tuna balls and extra cheese alongside
