Spaghetti alla Favignana

Fresh tuna gives this spaghetti a rich, meaty center, brightened by juicy grape tomatoes and extra-virgin olive oil. Black olives and capers add briny intensity; garlic, oregano and chile bring the aromatic warmth that makes the bowl taste unmistakably Mediterranean.

The name looks toward Favignana, one of Sicily’s Egadi Islands, where tuna fishing shaped both work and food. The former Florio tuna fishery—once among the Mediterranean’s largest—now serves as a museum preserving the island’s tonnara and mattanza traditions, so the tuna in this pasta opens a window onto an entire maritime culture.