Pasta al tonno a modo mio
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Total Time
30 mins
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Course
Main Course, Soup
Pasta al tonno a modo mio
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 150-200 g casarecce or other short pasta
- salt
For the condimento:
- garlic peeled and cut in half, clove
- 1 can 200g/7 oz tunafish, packed in olive oil, well drained of its canning juices
- 1-2 tomato cut into pieces, medium
- capers preferably packed in salt, rinsed and squeezed dry, handful
- olives pitted and roughly chopped, handful
- red pepper flakes or more to taste, a pinch
- parsley minced, a few sprigs, fresh
- olive oil lots of it
- salt to taste
To finish the dish:
- basil torn into small pieces if large, fresh leaves
- colatura di alici optional, drizzle
- parsley optional, minced, sprinkle
Instructions
- First, put a large pot of water on to boil and salt it well.
- Meanwhile, make your condimento: Get yourself a large bowl. (A wooden salad bowl is ideal here.)Take the garlic and rub the inside of the bowl vigorously with the cut ends of the garlic halves. (If you want a slightly more intense garlic flavor, leave them in the bowl and remove them just before you add your pasta. Otherwise discard them.)
- Now break up the tuna into largish chunks and place in a large bowl. Add the capers, olives, red pepper flakes, parsley and olive oil to the bowl and very gingerly give it a turn or two to mix everything together, taking care not to break up the tuna fish too much. Taste and season lightly if it needs it.
- When the water has come to a bowl, throw in the pasta and cook it until it is perfectly al dente. Drain the cooked pasta well and add it to the bowl, along with the basil leaves and a drizzle of colatura if using. Give everything another quick turn to mix—again, very gingerly to avoid breaking up the tuna.
- Serve, topped with a sprinkle of parsley for color if you like.
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