PASTA AL TONNO

Posted on January 31, 2024

Pasta al tonno is a wonderful combination of canned yellowfin tuna, capers, and olives in a tomato sauce that’s so easy to make!

PREPARATION TIME

PREP:5 minutes 
COOK:30 minutes 
TOTAL:35 minutes 

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 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!

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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