5.0 from 66 votes
Tuna and Anchovy Vermicelli recipe from Naples
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 554 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.