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Tuna Pasta

So extremely quick and easy! I made it first when I was 15 with my brother, and have been making it super often ever since. It's one of my go-to dishes when I improvise a dinner. We both loved it, and so does anybody else who tried it.


Ingredients (serves 2):

  • 1 biggish brown onion

  • 4 cloves of garlic

  • 1/2 tsp dried chilli flakes

  • 1 slug of anchovie paste

  • 1 heaped Tbsp of chopped capers (drain from the brine)

  • 1 heaped Tbsp of chopped black olives (drain from the brine)

  • 160gr tuna (drain from the brine)

  • 1 (400gr) tin of chopped tomatoes

  • 3 slugs of olive oil

  • 170gr short shaped pasta (fusilli is the best, otherwise penne rigate; failing that, spaghetti is of course an option)


Method:

  • Chop your onion and garlic quite well

  • Chop your capers and olives

  • Stir fry the onions, garlic and chilli in the olive oil starting at a high heat

  • Add the anchovie paste

  • After 2 mins cover with the lid and reduce the heat to medium

  • Once the stirfry is nice and translucent, and there's no liquid in the pot, add the capers and olives, mixing well

  • Add the tuna, mix well and cook for 2 mins



  • Add the tomato tin, mix and cover with the lid

  • NO SALT (you used the anchovie paste)

  • Cook for 10-15 mins stirring it every now and then (basically, it's the time it takes to bring the water to the boil and cook the pasta)



  • Mix with the pasta and serve

  • NO PARMISAN (it's fish!)

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