Canned Tuna Pasta Recipe From Italy
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
448 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Canned Tuna Pasta Recipe From Italy
Description
The recipe starts by boiling salted water and cooking pasta until al dente. Meanwhile, a food processor or blender combines capers, mint leaves, canned tuna, olive oil, lemon juice, and grated lemon rind into a roughly textured sauce seasoned with black pepper. Half the reserved pasta cooking water is blended into the sauce to help loosen it and develop a balanced texture.
The drained pasta is then mixed with the tuna sauce in a sauté pan or back in the pasta pot over medium heat, adding remaining pasta water gradually while stirring until the sauce thickens slightly and coats the noodles with a glossy finish. The dish is finished with additional seasoning as needed and garnished with whole capers and mint leaves.
This recipe offers a cold-safe sauce with fresh herb and lemon brightness balanced by salty capers and savory tuna, suitable for a light lunch or dinner. Using dried pasta helps maintain the sauce's texture. The sauce can be prepared without a blender or cooked if preferred, but the described method yields a textured and glossy sauce.
Ingredients
- 14 oz pasta (I used spaghetti)
- 8.5 oz tuna canned or in a jar
- 3 tablespoon olive oil extra virgin
- ½ cup capers salted
- 6-8 mint fresh leaves
- 1 lemon
- salt
- black pepper
Instructions
- Put a large pot of water onto boil for the pasta. Add salt once the water starts boiling.
- In a food processor or blender, add capers, mint leaves, tuna, extra virgin olive oil, juice from the lemon, and some grated lemon rind. Season the tuna mixture with freshly ground black pepper,
- Cook the pasta in the boiling salted water until al dente, as per the packet instructions. And before draining, reserve one cup of the pasta cooking water.
- Add half the saved pasta cooking water into the tuna mixture and pulse a few times until you have a rough sauce (you don't want the is to be too smooth).
- Add the drained pasta and tuna mixture into a large deep sauté pan or back into the pasta pot.
- Place the pan or pot over medium heat and add the remaining pasta water. Slowly stir the pasta and cook until the sauce slightly thickens and looks glossy.
- Turn off the heat and season to taste with salt and pepper. Serve immediately with a few whole capers and mint.
Notes
- The sauce can be mixed manually without a blender by combining ingredients in a bowl if preferred.
- Cooking the sauce before combining with pasta is an option, but blending as described preserves flavor and texture.
- Dried pasta is recommended over fresh to achieve a creamier sauce using pasta water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 25g | 50% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 738mg | 31% |
| Potassium | 386mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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