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Olive and tuna spaghetti all'Ascolana recipe from Marche
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!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 711 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 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.
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
- 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
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
% 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.