Maldives Style Tuna Spaghetti

While spaghetti’s origins lie with Italy, many countries all over the world prepare it in so many different ways, bringing their own flavours, spins and even cultures to this beloved Italian dish.

Here in the Maldives, it’s quite common for households to prepare it with our favourite chilli scotch bonnet pepper, canned tuna and tomato paste.

In our recipe we’ve used Agnesi Spaghetti N° 3 which we got from one of our partners MHA. Agnesi is a reputed pasta brand from Italy, and according to the brand’s website, they are the oldest Italian pasta factory. The spaghetti cooks evenly and holds the sauce well.

Serves: 2-3

Ingredients:

• 6 cups water
• 3 tsp. salt (divided)
• 3 tbsp. olive oil (divided)
• 250g Agnesi Spaghetti N° 3
• 1 large onion (2/3 cup when diced)
• 3 large garlic cloves (1 ½ tbsp. when chopped)
• ½ scotch bonnet pepper
• 3 dried chillis
• 12 curry leaves
• 1 tuna can (in oil)
• 4 small cans tomato paste
• 2 tbsp. chilli sauce
• ½ tsp. ground black pepper

Ingredients:

1. Add water, 2 tsp. salt and 1 tbsp. olive oil to a large pot and bring to a boil. Add Agnesi Spaghetti N° 3 and cook for 10 minutes or until al dente.
2. Reserve 1/2 cup of spaghetti cooking water for later use and then drain the spaghetti and set it aside.
3. Dice the onions, chop the garlic and chop the scotch bonnet pepper, and break each dried chili into 3 pieces.
4. Heat 2 tbsp. olive oil in a large pot and add onion and garlic. Stir fry on medium high heat until the onion becomes translucent. Then add the curry leaves, scotch bonnet and dried chilies and stir fry for another 2 minutes.
5. Add the canned tuna, mix well and stir-fry for a minute.
6. Add the tomato paste, chilli sauce, 1 tsp. salt, ground black pepper and give it a good mix and let it cook for another minute.
7. Add the reserved pasta water and cook for 2 minutes stirring occasionally on medium high heat.
8. Then add the cooked spaghetti, combine well, and cook for 2 more minutes.