Tuna and Anchovy Vermicelli recipe from Naples

Name: Tuna and Anchovy Vermicelli recipe from Naples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g vermicelli pasta; 200 g canned tuna; 2-4 anchovy fillets; 250 ml beef broth; salt; black peppercorns; pink peppercorns; 1 prig fresh parsley; 1 knob butter; 3 tablespoon extra virgin olive oil

User Reviews

5.0

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
554 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Tuna and Anchovy Vermicelli recipe from Naples

Daisy Meyer

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This 19th century tuna pasta recipe was created by a Neapolitan Marquis. It's simple to make, so perfect for weeknights but elegant enough to serve to guests!

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Ingredients

Servings

400 g vermicelli pasta (140z) or spaghetti
200 g canned tuna (7oz) in olive oil
2-4 anchovy fillets in oil or salted
250 ml beef broth (8.5 floz) I used homemade
salt for pasta and to taste
black peppercorns as required
pink peppercorns as required (Peruvian pepper)
1 prig fresh parsley
1 knob butter
3 tablespoon extra virgin olive oil

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Instructions

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Wash and chop the parsley. Drain the oil from the tuna. Rinse the anchovies well if they are salted. Cut them into small pieces and together with ¾ of the tuna, puree in a blender with a little of the beef broth.
Put this sauce into a saucepan and add the rest of the broth and a few pink and black peppercorns. Stir and cook over a low heat until the sauce reduces and thickens (5-10 minutes). Add the rest of the tuna to the sauce and stir to mix in. Add salt to taste.
Cook the vermicelli al dente according to the instructions on the packet, save a cup of the pasta cooking water and drain the pasta. Return it to the pot or put it in a bowl and add the butter, olive oil and chopped parsley. Toss to mix well.
Then add the tuna and anchovy sauce, mix everything together well. Return to the heat and cook for another minute to allow the pasta to absorb the flavours of the sauce. If the sauce seems dry, add some pasta cooking water. Serve immediately with a little more chopped parsley and a few peppercorns.

Notes

This tuna pasta recipe can be served with spaghetti if you don't have vermicelli.
Instead of pink peppercorns (Peruvian pepper), some people use cayenne pepper. The taste will be slightly different, but still delicious!
N.B: As they are members of the cashew family, pink peppercorns, may cause allergic reactions in those who have nut allergies!

Nutrition Information

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Calories 554kcal (28%) Carbohydrates 75g (25%) Protein 24g (48%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 30mg (10%) Sodium 388mg (16%) Potassium 356mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 182IU (4%) Vitamin C 0.3mg (0%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 554 kcal

% Daily Value*

Calories	554kcal	28%
Carbohydrates	75g	25%
Protein	24g	48%
Fat	17g	26%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.2g	10%
Cholesterol	30mg	10%
Sodium	388mg	16%
Potassium	356mg	8%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	182IU	4%
Vitamin C	0.3mg	0%
Calcium	38mg	4%
Iron	2mg	11%