Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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
Crush the garlic cloves in a mortar and pestle. Add the breadcrumbs and extra virgin olive oil. Mix well and keep it aside.
Sauce
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.
Pasta
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.