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Pasta al tonno a modo mio
Crafted with ease and taste in mind, this recipe is a great choice.
Total Time
30 mins
Course:
Main Course , Soup
Ingredients
- 150-200 g 5-7 oz casarecce or other short pasta
- salt
For the condimento:
- A clove of garlic peeled and cut in half
- 1 can 200g/7 oz tunafish, packed in olive oil, well drained of its canning juices
- 1-2 medium tomatoes cut into pieces
- A handful of capers preferably packed in salt, rinsed and squeezed dry
- A handful of olives pitted and roughly chopped
- A pinch of red pepper flakes or more to taste
- A few sprigs of fresh parsley minced
- olive oil lots of it
- salt to taste
To finish the dish:
- A few fresh basil leaves torn into small pieces if large
- A drizzle of colatura di alici optional
- A sprinkle of minced parsley optional
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.
Cup of Yum