Today’s recipe is a classic in my kitchen. I make it often and it is one of my husband’s favourite pasta dishes. I cannot believe that I have been blogging for over 4 years and I haven’t shared this recipe yet! But I guess it’s like all the things that you are very familiar with: you end up taking them for granted. And that is always a huge mistake. So, here I am to rectify it. The sauce itself is very easy to make and it has all the classic flavours of Southern Italy: tomatoes, olives, capers and tuna. If you haven’t tried this combination yet, you don’t know what you are missing! I love to serve this pasta with garlic breadcrumbs, instead of grated cheese. The garlic goes amazingly well with the sauce and it adds a very pleasant crunch to the dish. This Tuna, Olive and Caper Pasta makes for a very tasty, filling and quick mid week’s dinner that the whole family will enjoy! Buon appetito!
- 370 gms – 13 oz. short pasta (I used penne rigate)
- 3 tbsp extra virgin olive oil
- 5-6 anchovies
- ½ onion, thinly sliced
- 500 ml – 2 cups tomato purée
- 100 gms – 3.5 oz. green olives, pitted and halved
- 1 tbsp capers, rinsed
- 200 gms – 7 oz. tuna, canned in olive oil and drained
- Salt to taste
- Crush the the garlic cloves in a mortar and pestle. Add the breadcrumbs and extra virgin olive oil. Mix well and keep it aside.
- Sauté the sliced onions in the extra virgin olive oil until soft and translucent.
- Add the anchovies and let them melt by crushing them with a wooden spoon.
- Add the tomato purée, mix and cook for 2 minutes.
- Add the halved olives, capers and tuna and mix. Cook the sauce, covered and on a slow flame, for 10 minutes. Then put the fire off and keep it aside.
- Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and mix it with the sauce.
- Serve immediately with the garlic breadcrumbs on the top.