Some of the most unforgettable meals come from the humblest of ingredients, and this Roman-Style Tuna Spaghetti alla Carrettiera is a perfect example. Deep, earthy porcini mushrooms, the richness of high-quality olive oil-packed tuna, and the sweetness of San Marzano tomatoes come together in a robust, satisfying sauce that clings to every strand of spaghetti!
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🗝️ Recipe's key points
- This pasta alla carrettiera is a deeply flavorful dish that comes together in under an hour.
- It's a simple, authentic Italian recipe that relies on high-quality canned tomatoes, good olive oil, and a few pantry staples to create a restaurant-worthy sauce.
- The sauce is incredibly versatile and can be made ahead of time, making it a perfect choice for a stress-free, yet impressive, dinner.
Rich, deeply comforting, and budget-friendly; this spaghetti alla carrettiera recipe will transport you straight to the heart of Italy!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Dried porcini mushrooms – The secret to the sauce's incredible depth. Rehydrating them creates a rich, earthy soaking liquid that forms the dish's flavorful base.
- Water – Used to rehydrate the dried porcini mushrooms and extract their maximum flavor.
- Extra virgin olive oil – High-quality olive oil is essential for sautéing the garlic and aromatics and is also stirred in at the end for a bright, rich finish.
- Garlic – Provides the essential aromatic base for the sauce.
- Red pepper flakes – Adds a subtle warmth that complements the other flavors without making the dish overly spicy.
- Fresh Italian parsley – Used both in the sauce and as a vibrant, fresh garnish to finish the dish.
- Whole peeled tomatoes with liquid – Forms the sweet and tangy heart of the sauce.
- Oil-packed tuna – Preferably ventresca (tuna belly). It’s delicate, rich, and adds a luxurious texture. The reserved oil from the can is also used to flavor the sauce.
- Kosher salt – Essential for seasoning the sauce and the pasta water to elevate all the flavors.
- Spaghetti – Make sure to use a good quality dried spaghetti as it really does make a difference and tends to hold sauce better too.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Soak mushrooms in boiling water for 20 minutes until fully softened.
- Remove mushrooms from soaking liquid with a slotted spoon and squeeze out excess moisture back into the bowl or measuring cup. Reserve rehydrated mushrooms and ¼ cup (60ml) soaking liquid. Dispose of any grit that has settled at the bottom (a coffee filter is great for this).
- In a large, 5-quart pot, combine ¼ cup of olive oil, garlic, red pepper flakes, and 1 tablespoon of the parsley. Cook over medium heat for 3 minutes, stirring frequently, until the garlic is very fragrant and just beginning to turn a light golden color.
- Add the rehydrated mushrooms to the pot and cook, stirring, for about 1 minute, until they are lightly sautéed and aromatic.
- Pour in the reserved ¼ cup of mushroom soaking liquid, the crushed tomatoes, and the reserved tuna oil (add as much as you have, up to 2 tablespoons).
- Bring the sauce to a simmer and season with salt.
- While the sauce simmers, cook the spaghetti in a large pot of salted, boiling water until just shy of al dente.
- While the pasta cooks, gently flake the tuna into the simmering sauce.
- Drain the pasta first (reserving starchy water) or transfer it directly to the sauce using tongs. Add ¼ cup of starchy pasta water.
- Cook, stirring constantly, for about 3 minutes until the pasta is al dente and the sauce has thickened enough to coat the noodles.
- Stir in the remaining ¼ cup of parsley and the last ¼ cup of olive oil vigorously. Adjust the consistency of the sauce as needed with a splash of olive oil or pasta water. Taste and adjust seasoning with salt.
- Transfer to warmed plates, sprinkle with extra minced parsley, and serve immediately.
🥫 Storage
The sauce (without the pasta) can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. While the dish is best served fresh, leftovers can be stored in the refrigerator for 1-2 days.
To reheat, place the pasta in a pan over medium-low heat with a splash of water or broth to loosen the sauce. Reheat gently until warmed through.
📚 Variations
- Tuna: If you can't find ventresca (tuna belly), you can use any high-quality, oil-packed solid white tuna. Just be sure to reserve the oil from the can for the sauce.
- Extra spicy kick: For a spicier tuna tomato pasta, add extra red pepper flakes to the oil along with the garlic.
- Herbs: While parsley is traditional, a small amount of fresh oregano or basil stirred in at the end can add a different, delightful flavor.
- Pasta: This sauce is fantastic with other long pasta shapes like linguine, bucatini, or fettuccine. Adjust the cooking time according to the package directions.
👩🏻🍳 Tips
- Strain the mushroom liquid for a clean, grit-free sauce. Pouring the reserved mushroom soaking liquid through a coffee filter is an easy and effective trick.
- The starchy pasta water is crucial for creating an emulsified sauce that clings to the pasta. It helps to thicken the sauce and bind all the ingredients together. I don’t recommend swapping pasta water for plain water or low-sodium broth.
- Transferring the slightly undercooked pasta directly into the sauce to finish cooking allows it to absorb all the delicious flavors.
- Since the spaghetti will continue to cook in the heated Dutch oven, it's important to only boil it until just shy of al dente, otherwise you'll end up with mushy pasta.
🤔 FAQs
Spaghetti alla Carrettiera is a traditional Italian pasta with several regional variations. The Roman-style version combines tomatoes, tuna, dried porcini mushrooms, garlic, olive oil, peperoncino, and parsley. It is a savory pantry pasta with a rich flavor that belies its simple ingredients.
Roman-style Spaghetti alla Carrettiera typically includes tomatoes, oil-packed tuna, and dried porcini mushrooms. The better-known Sicilian version is generally much simpler, featuring garlic, olive oil, chile, and often Pecorino cheese or breadcrumbs. Including “Roman-style” in the recipe name helps distinguish this hearty tomato-based version.
For the best flavor and texture, use good-quality tuna packed in olive oil. Ventresca, or tuna belly, is especially tender and luxurious, but an ordinary five-ounce can of oil-packed tuna also works beautifully. Reserve some of the flavorful tuna oil to add to the tomato sauce.
No. San Marzano tomatoes have a naturally sweet flavor and low acidity, but you can make delicious tuna spaghetti with any good-quality canned whole peeled tomatoes. Use the brand you enjoy and can easily find within your budget.
Fresh cremini or baby bella mushrooms can be used, but they will not provide the same concentrated flavor as dried porcini. Sauté the fresh mushrooms until deeply browned before adding the tomatoes. Because there will be no porcini soaking liquid, use additional pasta water or a small amount of broth as needed.
The soaking liquid absorbs the porcini mushrooms’ intense, earthy flavor and adds depth to the tomato sauce. Pour it slowly through a coffee filter or fine-mesh strainer lined with cheesecloth to remove any grit before adding it to the sauce.
Yes. The sauce can be prepared and refrigerated in an airtight container for up to three days. Reheat it gently on the stovetop before adding the tuna, cooked spaghetti, pasta water, remaining olive oil, and fresh parsley.
Add the flaked tuna near the end of the sauce’s simmering time, while the spaghetti is cooking. Tuna is already cooked, so it only needs enough time to heat through and mingle with the sauce. Tuna packed in olive oil will also remain moister than tuna packed in water.
Starchy pasta water helps the tomato sauce and olive oil combine into a silky coating that clings to the spaghetti. Begin with the amount specified in the recipe, then add a tablespoon at a time if the sauce becomes too thick.
Italians traditionally avoid grated cheese with seafood pasta because it can overpower the fish. This Roman tuna spaghetti has plenty of flavor from the porcini, olive oil, garlic, tomatoes, and parsley, so Parmesan is unnecessary. Of course, in your own cucina, the final decision is yours!
📗 Related Recipes
If you love the rustic simplicity of this Roman-style tuna spaghetti, these three classic pasta dishes are sure to become home-cooked favorites too.
- Classic Roman Spaghetti Alla Carbonara - A delicious pasta made with eggs and cheese that turns into a rich sauce. The sauce is flavored with crispy, salty bits of guanciale or pancetta.
- Authentic Roman Spaghetti Aglio Olio e Peperoncino - Just pasta (and water), olive oil, garlic, and a pinch of heat transform into a silky, flavor-packed dinner in under 20 minutes.
- Spaghetti Meat Sauce - The perfect cross between a traditional Ragù (meat sauce) and spaghetti tomato sauce.
🍽 What to serve with Spaghetti Alla Carrettiera
This hearty Roman-style tuna pasta is a complete meal in itself, but it pairs beautifully with a simple side. Consider a crisp, green salad like an Arugula Salad with a lemon vinaigrette to cut through the richness.
A side of crusty, warm Italian bread is perfect for soaking up any leftover sauce, and a glass of medium-bodied Italian red wine would be the perfect pairing.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Dutch oven – For creating the sauce with even heat distribution.
- Pasta pot – For boiling the spaghetti noodles.
- Liquid measuring cup – For measuring the boiling water for the mushrooms and the pasta water.
- Sharp knife – For mincing the garlic and parsley.
- Cutting board – A stable surface for preparing ingredients.
- Tongs – For transferring the pasta to the sauce.
📞 Chiacchierata (chat)
You know I love a recipe that can turn a few humble pantry ingredients into something magnifico, and this Roman-Style Tuna Spaghetti does exactly that! Spaghetti, canned tomatoes, tuna, and a small package of dried porcini mushrooms come together in a hearty Italian dinner that tastes much more extravagant than its price tag suggests.
Now, tuna spaghetti may sound simple—and it is—but there is nothing ordinary about this sauce. The oil-packed tuna adds richness, the tomatoes create a savory base, and the porcini mushrooms bring their deep, earthy flavor to every forkful. Even the mushroom soaking liquid joins the party, adding another layer of deliciousness without costing one cent more. That is cucina intelligente—smart cooking—the Italian way!
And don’t worry if ventresca tuna or genuine San Marzano tomatoes aren’t available at your grocery store. Use the best oil-packed tuna and canned whole tomatoes you can comfortably afford. This is supposed to be a practical family meal, not an excuse to empty your portafoglio (wallet). The porcini already provide that special gourmet touch.
One of my favorite tricks in this recipe is pouring the porcini soaking liquid through a coffee filter. It catches the fine grit that can hide at the bottom while preserving all that intensely flavored liquid. Whatever you do, don’t toss away that mushroom broth—it is liquid gold!
The final touch is finishing the pasta directly in the simmering spaghetti sauce with tuna. A splash of starchy pasta water helps the sauce cling to every strand, while extra-virgin olive oil and fresh parsley give it a silky texture and bright finish. No thin, watery sauce slipping off the noodles here!
In about 45 minutes, you have a satisfying Roman pasta dinner for the entire family—and most of that time is spent letting the porcini soak and the sauce simmer. Serve it with a crisp green salad and plenty of warm Italian bread for fare la scarpetta. After all, we certainly can’t leave one drop of that glorious sauce behind!
This is the kind of budget-friendly recipe every family needs: economical enough for an ordinary weeknight but flavorful enough to make dinner feel special. One taste, and I think this Roman-Style Spaghetti alla Carrettiera will earn a permanent place in your recipe box. Buon appetito!
Tutti a tavolo, è pronto!
If you love this recipe, please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushroom Pasta) Recipe
Equipment Needed
- 5-quart pot or Dutch oven
Ingredients
- 1 ½ ounces dried porcini mushrooms 40mg.
- 1 cup boiling water 235 ml
- ½ cup extra-virgin olive oil 120 ml. divided, plus more for finishing pasta
- 4 medium cloves garlic minced
- red pepper flakes large pinches
- ¼ cup fresh parsley leaves and tender stems plus 1 Tablespoon finely minced, divided, plus more for garnish
- 28 oz. whole peeled tomatoes 795g. can with liquid, thoroughly crushed. The San Marzano Brand will make a difference. But! Use what you can find.
- 5 oz. olive oil-packed tuna 140 g. Preferably Ventresca (tuna belly; see notes); reserve the oil.
- Kosher salt
- 1 pound dried spaghetti 450 g
Instructions
Prepare porcini mushrooms:
- In a small heatproof bowl or measuring cup, soak mushrooms in boiling water until fully softened, about 20 minutes.
- Using a slotted spoon, remove the mushrooms from the soaking liquid and squeeze out any excess moisture back into the bowl or measuring cup.
- Reserve the rehydrated mushrooms and ¼ cup (60ml) of the soaking liquid, and dispose of any grit that has settled at the bottom.
- TIP: I pour the mushroom liquid through a coffee filter. It’s easy to do and gets all of the grit.
The tomato, porcini, tomato sauce:
- In a 5-quart pot, combine ¼ cup (60ml) olive oil, garlic, pepper flakes, and 1 tablespoon minced parsley.
- Set the pan over medium heat. Cook and stir often. Stop when it smells very fragrant and the garlic turns the palest gold, about 3 minutes.
- Add mushrooms and cook, stirring, until lightly sautéed and fragrant, about 1 minute.
- Add the reserved ¼ cup (60 ml) mushroom soaking liquid. Add the tomatoes and 2 tablespoons (30 ml) of the reserved tuna oil. If your tuna has less oil, use what you have. Bring everything to a gentle simmer. Season with salt.
- In a pot of salted, boiling water, cook spaghetti, stirring frequently, until just shy of al dente, about 1 minute less than the package recommends. While the spaghetti is cooking, flake the tuna into the pasta sauce.
- Using tongs, transfer spaghetti directly into simmering sauce along with ¼ cup (60ml) pasta cooking water, stirring to combine. Cook, stirring, until pasta is al dente and sauce has thickened, so it coats noodles and isn't watery, about 3 minutes.
- Add the remaining ¼ cup minced parsley and ¼ cup (60ml) olive oil, stirring vigorously to combine.
- If the sauce feels too thick, add olive oil or pasta water. Add 1 tablespoon at a time. Stir well after each addition. Stop when the sauce looks silky and coats the pasta.
- Taste for seasoning, adding more salt if necessary.
- Transfer to warmed plates and sprinkle with minced parsley. Serve right away.
Notes
Nutrition
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