Pasta al Tonno
Pasta al tonno is a wonderful combination of canned yellowfin tuna, capers, and olives in a tomato sauce that's so easy to make!
Servings: 4
Ingredients
- 1 pound rigatoni
- 1/4 cup extra virgin olive oil
- 6 cloves garlic sliced
- 10-12 ounces canned yellowfin tuna
- 2 tablespoon capers rinsed and drained
- 1/2 teaspoon crushed hot red pepper flakes
- 1/4 cup parsley minced
- 1 1/2 cups pasta water will not need all of it
- 3 small anchovy fillets
- 1/4 cup pitted oil-cured black olives chopped and soaked in water
- 1 24-ounce jar passata
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium with extra virgin olive oil and add the garlic and anchovies. Saute until the garlic is golden (2-3 minutes) then add the capers and olives to the pan and cook for 30 seconds.
- Next add the crushed red pepper flakes and cook for 30 seconds before adding the tuna pieces to the pan. Lightly break the tuna apart with a wooden spoon. Add the passata and bring the sauce to a gentle simmer. At this time begin cooking the pasta until 1 minute less than al dente.
- Add the pasta to the tuna sauce and toss to coat well. If the sauce is too dry, add a touch of reserved pasta water. Cook, stirring frequently, until the pasta reaches al dente then remove the pan from the heat.
- Taste test and adjust salt and pepper to taste. Mix in the parsley and serve. Enjoy!
Video
Notes
- No extra salt was added due to the addition of the capers, olives, and anchovies. Adjust according to personal taste.
- Use the pasta water to get the sauce just right and to avoid it drying out before serving.
- Yellowfin tuna fillets packed in oil are preferred, but canned albacore can be used.
Nutrition
Calories: 601kcal | Carbohydrates: 99.6g | Protein: 35.5g | Fat: 8.6g | Saturated Fat: 1.2g | Cholesterol: 11mg | Sodium: 216mg | Potassium: 880mg | Fiber: 7.6g | Sugar: 12.2g | Calcium: 47mg | Iron: 8mg
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