Fresh tuna pasta all'eoliana from the Aeolian Islands
User Reviews
5
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Prep Time
15 mins
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Cook Time
28 mins
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Total Time
43 mins
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Servings
4
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Calories
674 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Fresh tuna pasta all'eoliana from the Aeolian Islands
Description
Fresh tuna pasta all'eoliana combines fresh bluefin tuna gently cooked with a sauce of halved piccadilly tomatoes, sliced green olives, capers, garlic, and chopped red chili pepper. The sauce simmers to develop flavor without losing the fresh character of each ingredient. The tuna is added at the end and cooked briefly to keep it slightly pink and tender.
This preparation yields a light, savory pasta with bright tomato acidity, a hint of heat from chili, and salty notes from olives and capers. It uses fresh herbs and olive oil for an aromatic finish. Tagliatelle or spaghetti are suitable pasta choices for tossing with the sauce.
Traditionally served with spaghetti, this dish works well for a seafood pasta lunch or dinner that highlights fresh, uncooked tuna combined with Mediterranean ingredients. The sauce is simple but layered in flavor, emphasizing fresh, quality components.
The provided instructions advise rinsing capers if salted and careful seasoning, as olives and capers add salt naturally. Chopping and briefly cooking the tuna preserves its texture. Cooking the pasta al dente and mixing immediately allows the sauce to cling well.
Ingredients
- 400 g tagliatelle or spgahetti
- 250 g bluefin tuna or other steak fish, fresh
- 15 piccadilly tomatoes or other sauce tomatoes
- 15 green olives I used taggiasche, or black pitted olives
- 1 handful capers salted or in oil
- 1 handful parsley fresh
- 2 garlic cloves
- ½ red chili pepper you can also use flakes, aka peperoncino, fresh
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- Put a large pot of water on to boil for pasta. Add salt once it starts to boil and bring to the boil again
In the meantime make the sauce.
- Wash the capers well if they have been preserved in salt. Peel and chop the garlic finely. Cut the olives into small slices. Wash the tomatoes and cut them in half. Remove the seeds from the peperoncino and chop into small pieces.
- Heat the olive oil over a medium heat in a deep frying pan or skillet. Add the garlic and the tomatoes. When they start to soften, add the capers, the olives and the finely chopped chili pepper.
- Season with a little salt (not too much because the olives and capers are already salty) and cook for 10 minutes to reduce the sauce but without losing the fresh flavour of the ingredients.
- Cut the tuna into chunks and chop the parsley. Turn up the heat and add the tuna and parsley to the sauce and cook for another 2 minutes. The tuna must remain a bit pink.
Finish the dish
- Cook the pasta al dente according to the instructions on the packet., Save a little of the pasta cooking water. Then drain the pasta and put it in the pan with the sauce. Mix everything together well, adding a little pasta cooking water if the sauce seems dry. Serve immediately sprinkled with a little chopped parsley.
Notes
- Traditionally served with spaghetti, but linguine, bucatini, or fettuccine are good alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 90g | 30% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 310mg | 13% |
| Potassium | 1507mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 5328IU | 107% |
| Vitamin C | 64mg | 71% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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