5 from 16 votes
Fresh tuna pasta all'eoliana from the Aeolian Islands
This fresh tuna pasta all'eoliana features tagliatelle or spaghetti tossed in a vibrant sauce made from fresh bluefin tuna, piccadilly tomatoes, green olives, capers, garlic, and chili. The sauce balances salty, spicy, and fresh flavors with tender tuna pieces, creating a bright seafood pasta that reflects the tastes of the Aeolian Islands.
Prep Time
15 mins
Cook Time
28 mins
Total Time
43 mins
Servings:
4
Calories:
674 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 674
% 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.