Pasta al tonno
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Total Time
15 mins
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Course
Main Course, Soup
Pasta al tonno
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 200 g 7 oz spaghetti, linguine, penne or other pasta of your choice
For the soffritto:
- 1 or 2 garlic cloves slightly crushed and peeled
- 1 red chili pepper peperoncino
- olive oil
To complete the sauce:
- 250 ml 1 cup passata di pomodoro or crushed canned tomatoes
- 1 small can of tunafish packed in olive oil
- A few anchovy fillets
- A handful of capers
- A few pitted black olives
- A sprig or two of fresh parsley finely chopped
Instructions
- Put your pasta on the boil. The sauce will take no more time than it takes for the water to come to the boil and the pasta to cook.
- Begin making your sauce, as for many tomato and other sauces, by frying a clove or two of slightly crushed garlic (and a peperoncino, if you like a little 'heat') in some olive oil over gentle heat
- As soon as the garlic begins to give off its aroma and very slightly brown, add the tomatoes and simmer them until they are well reduced. Then add a few anchovy fillets, a handful of capers, a few pitted black olives, some chopped parsley and a can of tunafish packed in olive oil. Simmer only for a minute or so and turn off the heat.
- When the pasta is cooked very al dente, add it to the tomato and tuna sauce, along with a ladleful of the pasta water. Allow the pasta to simmer in the sauce for a minute or two until it is well coated with the sauce. Serve immediately. Do not serve with grated cheese.
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