Aglio e Olio with Tuna is Classic Comfort Food
If you’re looking to spice up your pasta game, try Aglio e Olio with Tuna! The combination of garlic, olive oil, and chunks of tuna will have your taste buds singing
I have a confession. I’m picky about my canned tuna. Yes, I realize this is somewhat of a shock to some of you. My mother is just shaking her head. If she’s even reading this. A is probably laughing at me. But it’s true. I’m picky about my canned tuna.
When we make anything with tuna it has to be good tuna. I can’t do the chunk light unless it’s albacore. Or at least that’s what the can says. And if we’re having tuna salad for anything, it’s chunk or premium albacore tuna. Anything other than that I just cannot stand. I’ll eat it if that’s all we have, but for me to enjoy it the tuna has to be premium.
What is aglio e olio?
Aglio e Olio is a traditional pasta dish. Pronounced “ah-lee-oh eh oh-lee-oh” it translates into garlic and oil in Italian. This simple yet flavorful recipe has been a staple in Italian kitchens for generations because it’s a simple recipe with simple ingredients.
While there are many variations, a typical aglio e olio recipe only has about 4 ingredients in it: spaghetti, olive oil, garlic, and peperoncini. No, that last ingredient isn’t the green pepperoncini you’re thinking it about. It’s a red pepper which isn’t easy to find in the States, so most recipes here use crushed red pepper flakes. You might be able to find finger hot chilis or Thai hot chilis at an international grocery if you want to try some fresh peppers.
Where does aglio e olio come from?
Aglio e Olio also known as vermicelli all Borbonica and originated in Southern Italy. It is a simple dish that was affordable for those with very little resources to feed their family. There are few ingredients, they’re readily available, and they’re affordable. The recipe became very popular and spread across Italy.
It became so popular that Bourbon King Ferdinand IV felt the need to commission the creation of a 4 tined eating instrument to eat this recipe easier. Previously, pasta was eaten with a 2 pronged tool or their fingers. I can’t imagine eating pasta with my fingers. I can’t even grab a piece off the spoon to test doneness much less pick a piece off my plate.
What is aglio e olio sauce made from?
The aglio e olio sauce is made from olive oil and garlic. But the key to make it silky smooth and more like a sauce than just oil is pasta water. I’ve talked about the magic of pasta water in almost all my carbonara recipes. But it really shines in making the sauce for aglio e olio silky instead of just liked you’re eating straight olive oil.
What’s the difference between aglio e olio and carbonara?
They are both Italian classic recipes. And they’re both made with simple staple ingredients. They both have sauces that are elevated with the addition of pasta water which makes them silky smooth. Both recipes are completely delicious in their own right. These recipes are crowd pleasers because you can make enough for crowd on the cheap.
The major differences between the two are eggs, cheese, and pancetta. Carbonara contains these three ingredients and aglio e olio does not. It has a creamier texture because of the eggs and cheese. Carbonara also has a smoky flavor from the pancetta that is added to this recipe. And sometimes green peas. But the classic carbonara doesn’t usually have peas in it.
What is the Feast of the Seven Fishes?
The Feast of the Seven Fishes is a Christmas Eve celebration. Much like eating fish on Fridays, the concept of Feast of the Seven Fishes, or The Vigil as it is known in Southern Italy, is based on abstaining from eating meat before a feast day. Meat or animal fat could not be used or consumed the day before a feast, so the next obvious choice is seafood!
The original Southern Italy tradition doesn’t mention seven fishes, but the Italian American tradition consists of seven seafood dishes. There are two theories for the number seven. One being the Sacraments of the Catholic Church. And the other being the seven hills of Rome.
Ingredients For this Aglio e Olio Recipe
For aglio e olio with tuna, you’ll need a handful of basic ingredients that come together to create a simple yet delicious dish.
- Pasta
- Olive oil
- Garlic
- Red pepper flakes
- Pasta cooking water
- Tonnino tuna filets
Because there are so few ingredients in this recipe, I suggest getting an olive oil that is a little higher quality than your day to day variety. And you might want to try looking for some fresh red chile peppers instead of crushed red pepper flakes. Finally, try some fresh pasta for this recipe. It cooks up quicker than dried. Or if you want to stick with dried, try a fresh dried pasta and not a premade boxed variety.
Instructions to make Aglio e Olio with Tuna
Start with bringing your pot of water to a boil for the pasta. If you’re garlic isn’t quite ready, you can let it simmer until you are ready to cook the pasta. Remember that box pasta takes anywhere from 7 to12 minutes to cook.
While the water is coming to a boil, put the garlic and olive oil in a pan over medium heat. You will want to cook the garlic slowly so it doesn’t burn. It should be a golden-brown color when it’s ready for the pasta and pasta water.
If you want your aglio e olio to be nice and spicy, then add your crushed red pepper towards the beginning of your cooking time. If you just want a hint of spice, then add it towards the end. Same with fresh peppers if you find them. Remember that the longer you cook the peppers the softer they will be, too.
After the garlic is a nice golden brown, stir in some of the pasta cooking water. The starches in the water will combine with the olive oil and make for silky smooth sauce. If you add too much water, then just let the sauce simmer until it’s thickened. When the sauce is ready, toss the pasta in the pan and let it rest for about 5 minutes or so. The pasta will absorb some of the sauce along with the garlic and olive oil flavors.
For this recipe, I wanted to add some fish to round out the meal and make it a simple recipe for the Feast of the Seven Fishes. I grabbed the Tonnino tuna from the pantry and pulled out a few filets. Their tuna filets with garlic in olive oil are the perfect accompaniment to this aglio e olio recipe.

Aglio e Olio with Tuna
Aglio e Olio with tuna is the perfect dish for a busy weeknight. It’s quick, easy, and oh so tasty. And easily doubled for Feast of Seven Fishes!
Ingredients
- 8 ounces thin spaghetti
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped garlic
- Pinch crushed red pepper
- 6.7 ounces Tonnino tuna fillets with garlic in olive oil
- 1/4 cup chopped parsley
Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, place the olive oil, garlic, and crushed red pepper in skillet over medium heat. Cook the garlic until it begins to turn golden brown. Be careful not to overcook it or it will become bitter.
- Drain the tuna, reserving the olive oil and garlic from the jar.
- Once the pasta is cooked, drain and toss with the garlic and olive oil mixture. Stir in half of the reserved olive oil from the jar.
- Divide the pasta between 4 bowls. Place the tuna fillets on top and drizzle with the remaining olive oil and garlic from the jar.
- Garnish with the chopped parsley and serve.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 309Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 22mgSodium 30mgCarbohydrates 19gFiber 1gSugar 0gProtein 18g
Nutrition information isn’t always accurate.
Feast of the Seven Fishes
- Aglio e Olio with Tuna from A Kitchen Hoor’s Adventures
- Salmon Cheese Ball Appetizer from Art of Natural Living
- Shrimp Scampi from Jen Around the World
- Zesty Salmon Cakes from That Recipe
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