Tuna and Anchovy Vermicelli recipe from Naples
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
554 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Tuna and Anchovy Vermicelli recipe from Naples
Description
The recipe starts by pureeing tuna and anchovies with some beef broth to form a rich sauce base. This base is cooked down with remaining broth and peppercorns until reduced and thickened, then mixed with the remaining tuna for texture. Meanwhile, vermicelli is cooked al dente, drained, and combined with butter, olive oil, and chopped fresh parsley for smoothness and flavor layering.
The sauce is then combined with the pasta, allowing the vermicelli to absorb the distinctive umami taste and subtle heat from the peppercorns. The butter and olive oil help coat the noodles evenly, while parsley refreshes the dish with herbal notes. The use of beef broth adds a deep background flavor uncommon in fish sauces but traditional in some Neapolitan preparations.
This pasta highlights the harmony between cured fish ingredients and comforting noodles. It can be served as a main course and pairs well with a simple green salad or crusty bread. Substitutions are suggested for peppercorns, with cayenne pepper as an alternative, though this changes the flavor profile.
Ingredients
- 400 g vermicelli pasta (140z) or spaghetti
- 200 g tuna 7oz) in olive oil, canned
- 2-4 anchovy fillet 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 Peppercorn as required (Peruvian pepper
- 1 prig parsley fresh
- 1 knob butter
- 3 tablespoon extra virgin olive oil
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
- If vermicelli is unavailable, spaghetti can substitute in this pasta dish without loss of authenticity.
- Pink peppercorns may be replaced with cayenne pepper for a slightly different spiciness level and flavor.
- Note that pink peppercorns come from the cashew family and may cause allergic reactions in individuals sensitive to nuts.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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