Olive and tuna spaghetti all'Ascolana recipe from Marche

Name: Olive and tuna spaghetti all'Ascolana recipe from Marche
Prep time: 5 min
Cook time: 25 min
Yield: 4 serving
Ingredients: 400 g spaghetti or bucatini; 350 g tomato passata; 200 g quality tuna in olive oil; 200 g large pitted green olives; 4-6 anchovy fillets in oil; 2 garlic cloves; 1 handful fresh parsley; ½ red peperoncino or ½ teaspoon peperoncino flakes; salt; freshly ground black pepper; 4-5 tablespoon extra virgin olive oil

User Reviews

5.0

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4
Calories
711 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Olive and tuna spaghetti all'Ascolana recipe from Marche

Daisy Meyer

Report

Spaghetti all’Ascolana is a fast and easy to make olive and tuna spaghetti recipe from the Ascoli Piceno province in the Marche region of Italy. The star of this dish is large green olives called Ascolana olives which the province is famous for. Of course, you can use other types of green olives. Perfect for weeknights and family meals. Can be ready in 30 minutes!

Share:

I Made This!

96 people made this

Print

25 people printed this

Save this

77 people saved this

Ingredients

Servings

400 g spaghetti or bucatini (14oz) you can also use penne or ziti.
350 g tomato passata (12oz) purée or crushed
200 g quality tuna in olive oil (7oz)
200 g large pitted green olives (7oz) best are Ascolana olives, green Castelvetrano or Cerignola from Italy or Gordal from Spain
4-6 anchovy fillets in oil removed from the oil and chopped
2 garlic cloves peeled
1 handful fresh parsley chopped
½ red peperoncino or ½ teaspoon peperoncino flakes chopped
salt for pasta and to taste
freshly ground black pepper. to taste
4-5 tablespoon extra virgin olive oil.

Add to Shopping List

Instructions

Prepare the ingredients

Drain and chop the tuna, peel the garlic and chop the fresh peperoncino if using. (remove the seeds to make it less spicy). Cut the olives into halves or rounds. If they still have stones, you’ll have to pit them. Chop the parsley.

Make the sauce

Heat the oil with the garlic cloves and peperoncino in a heavy pan. Add the pitted and chopped olives. Let everything fry for a few minutes, then add the tomato passata (puree) and a little salt and pepper, mix, cover and cook for about ten minutes. Add the drained and chopped tuna, the chopped anchovies and the chopped parsley. Stir,continue cooking for another 5-10 minutes and turn off the heat. Remove the garlic cloves.

Cook the pasta and finish the dish

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, save some pasta cooking water and drain. Add the pasta to the Ascolana sauce and mix everything together. If the sauce seems dry, add a little of the pasta cooking water. Serve with more chopped parsley and red chilli if required.

Notes

Some people like to cook the anchovies at the beginning with the garlic and chilli pepper. This was they tend to melt and leave a deep umani flavour without being noticeable.

Nutrition Information

Show Details

Calories 711kcal (36%) Carbohydrates 85g (28%) Protein 31g (62%) Fat 28g (43%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 12mg (4%) Sodium 1166mg (49%) Potassium 765mg (22%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 767IU (15%) Vitamin C 11mg (12%) Calcium 83mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 711 kcal

% Daily Value*

Calories	711kcal	36%
Carbohydrates	85g	28%
Protein	31g	62%
Fat	28g	43%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Cholesterol	12mg	4%
Sodium	1166mg	49%
Potassium	765mg	16%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	767IU	15%
Vitamin C	11mg	12%
Calcium	83mg	8%
Iron	4mg	22%