Tuna Anchovy Pasta
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4 people
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Calories
227 kcal
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Course
Main Course
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Cuisine
Italian
Tuna Anchovy Pasta
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This easy and delicious pasta is made with a tomato base sauce enhanced with tuna, anchovies, capers and olives, and a little spicy, a lot delicious and PACKED with flavors.
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Ingredients
- 8 oz pasta like spaghetti or linguine 240 g
- 2 tablespoon olive oil
- 7-8 garlic cloves, thinly sliced
- 4-5 anchovies from a jar, finely diced
- 1/8 teaspoon red chilli flakes
- 1/4 cup sliced black olives, roughly chopped
- 2 tablespoon capers
- 28 oz can whole peeled tomatoes or crushed tomatoes 800 g
- 1 can white tuna 5 oz, 140g
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt more to taste
- freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water. Set both the pasta and pasta water aside.
- Heat olive oil in a large skillet over medium heat.
- Add the sliced garlic, diced anchovies, and red chili flakes, and saute for a minute or two until garlic softens and starts to turn a light golden brown.
- Add the olives and capers, and stir, sauteeing for another 2 minutes.
- Add the canned tomatoes, juices and all. If using canned whole tomatoes, break them up with a wooden spoon while stirring. Lower heat slightly, and simmer uncovered for 5-7 minutes until sauce starts to thicken.
- Add the drained canned tuna, breaking up into flakes, along with the dried basil, dried oregano, salt, and some freshly ground black pepper. Taste and adjust seasoning.
- Add the cooked pasta, and a splash of pasta water to loosen, about 1/3-1/2 cup. Stir to toss the pasta well in the sauce, and enjoy immediately. Optionally, top with extra red chili flakes before serving and some freshly grated parmesan cheese.
Notes
- This recipe is totally customizable to what you have on hand. You can use ready made pasta sauce instead of the canned tomatoes and dried basil and oregano .
- Making this gluten free: Use whatever gluten free pasta you prefer
- Making this kid friendly: Don't add any red chili flakes while cooking and instead serve with red chili flakes for whoever wants to modify their plate.
- Storing leftovers:
- Leftovers will last tightly covered in the fridge for up to 3 days. To reheat, either microwave or gently warm in a skillet.
- The pasta sauce can be frozen, tightly covered for up to 3 months, and thawed overnight. To reheat, gently warm on the stovetop.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
16mg
(5%)
Sodium
831mg
(35%)
Potassium
753mg
(22%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
493IU
(10%)
Vitamin C
18mg
(20%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 16mg | 5% |
| Sodium | 831mg | 35% |
| Potassium | 753mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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