Pasta al tonno
User Reviews
0
0 reviews
Unrated
-
Total Time
15 mins
-
Course
Main Course, Soup
Pasta al tonno
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
- 200 g spaghetti 7 oz, of your choice
- 200 g linguine
- 200 g penne
- 200 g other pasta
For the soffritto:
- 1 garlic slightly crushed and peeled, 2 cloves
- 1 red chili pepper peperoncino
- olive oil
To complete the sauce:
- 250 ml passata di pomodoro or crushed canned tomatoes
- 1 tuna packed in olive oil, small can
- anchovy fillets a few
- capers handful
- black olives pitted, few
- parsley finely chopped, a sprig or two, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
