Print
Tuna, Olive and Caper Pasta with Garlic Breadcrumbs

Tuna, Olive and Caper Pasta with Garlic Breadcrumbs

A scrumptious mid-week dinner idea: Tuna, Olive and Caper Pasta with Garlic Breadcrumbs!

Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara

Ingredients

Pasta and Sauce

  • 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

Garlic Breadcrumbs

  • 6 tbsp breadcrumbs
  • 2 garlic cloves
  • 3 tbsp extra virgin olive oil

Instructions

Garlic Breadcrumbs

  1. Crush the garlic cloves in a mortar and pestle. Add the breadcrumbs and extra virgin olive oil. Mix well and keep it aside.

Sauce

  1. Sauté the sliced onions in the extra virgin olive oil until soft and translucent.
  2. Add the anchovies and let them melt by crushing them with a wooden spoon.
  3. Add the tomato purée, mix and cook for 2 minutes.
  4. 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.

Pasta

  1. 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.
  2. Serve immediately with the garlic breadcrumbs on the top.