Name: Pasta al Tonno
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g spaghetti or linguine; 160g good quality tuna in olive oil (drained); 200g cherry tomatoes (halved); 2 cloves garlic (sliced); 2 tbsp capers (rinsed); Chilli flakes; Extra virgin olive oil; Handful flat-leaf parsley; Salt

Recipes

Pasta al Tonno

By littlelane

A classic Italian pantry pasta: quality tuna in olive oil, capers, cherry tomatoes, garlic, and a touch of dried chilli, tossed through bronze-cut spaghetti. The key is using good canned Italian tuna packed in olive oil, not brine. Ready in 20 minutes, this weeknight staple tastes far better than its simple ingredient list suggests- proof that pantry cooking can be genuinely excellent.

LL

Written by

littlelane

Ingredients list:

3 tbsp pitted olives
1 can good quality tuna in olive oil
2 tbsp capers
Bunch of parsley (leaves & stems)
1 red chilli, sliced
1 can peeled tomatoes
3 cloves garlic, sliced
300–400g fusilli
Olive Oil
EVOO

Directions:

Difficulty: Easy
Feeds: 3-4 people
Cooking time: 30 minutes

Prep the Ingredients: Roughly chop the capers and olives. Finely mince the garlic and slice the red chilli. Separate parsley stems from leaves and roughly chop the leaves.
Sweat the Aromatics: In a pan, heat olive oil and gently sweat the garlic, chilli, and parsley stems until fragrant and soft.
Build the Base: Add in the chopped olives and capers. Let cook for around 3 minutes to intensify the flavours.
Add the Tomatoes: Pour in 1 can of peeled tomatoes. Break them up with a spoon and let the sauce simmer gently.
Cook the Pasta: While the sauce is simmering, cook your fusilli in salted water until al dente. Reserve some pasta water before draining.
Finish the Sauce: Add the drained tuna into the tomato sauce. Mix gently to avoid breaking it up too much.
Combine with Pasta: Add the cooked pasta into the sauce along with a splash of pasta water. Stir vigorously to emulsify.
Plate & Garnish: Serve immediately, finishing with chopped parsley leaves and a drizzle of EVOO.