5 from 86 votes
Olive and tuna spaghetti all'Ascolana recipe from Marche
Olive and tuna spaghetti all'Ascolana is a pasta dish featuring spaghetti tossed in a sauce made from green olives, tuna packed in olive oil, anchovy fillets, garlic, chili, and fresh parsley, all simmered in tomato passata. The result is a savory sauce with a blend of briny, slightly spicy, and umami flavors balanced by fresh herbs. The olives and anchovies provide depth while the tuna adds protein and texture, making this a satisfying meal suitable for any pasta occasion.
Prep Time
5 mins
Cook Time
25 mins
Servings:
4
Calories:
711 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g spaghetti 14oz) you can also use penne or ziti, or bucatini
- 350 g tomato passata (12oz) purée or crushed
- 200 g tuna 7oz, quality, in olive oil
- 200 g green olives 7oz) best are Ascolana olives, green Castelvetrano or Cerignola from Italy or Gordal from Spain, large, pitted
- 4-6 anchovy fillets removed from the oil and chopped, in oil
- 2 garlic peeled, cloves
- 1 handful parsley chopped, fresh
- ½ red chili pepper chopped, or ½ teaspoon peperoncino flakes
- salt for pasta and to taste
- black pepper to taste, freshly ground
- 4-5 tablespoon extra virgin olive oil
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.
Cup of Yum
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
- You can cook the anchovies with garlic and chili at the beginning to allow them to melt and infuse deep umami flavor.
- Pitted and halved olives work best to avoid biting into whole olives with stones.
- Adjust chili levels by removing seeds or using peperoncino flakes to control spiciness.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 711
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.