Italian
Tuna Pasta
by Cucina con Ruben · 548K subscribers on YouTube
A quick and flavourful Italian pasta dish made with a soffritto of onion, garlic and anchovy, crushed tomatoes, olives, capers, and flaked tuna. Finished with a touch of lime zest and extra virgin olive oil.
- Difficulty
- easy
Ingredients
15 items- 200 gRigatoni Pastaor other short pasta
- 100 gTuna in Oildrained
- 1/2 pcsOnion
- Garlic1 clove
- Extra Virgin Olive Oilfor cooking and finishing
- 1 pcsAnchovy Filletsalted or oil-packed
- Parsleya small bunch, leaves chopped
- Basila few leaves, torn
- Cherry Tomatoes or Pelatiabout 200g or to taste
- Saltto taste
- Black Pepperto taste
- 1 pcsRed Chili(optional) — chopped, adjust to taste
- 30 gTaggiasca Olivesor other black olives
- Capers(optional) — rinsed if salted
- Lime Zest(optional) — from one lime
Method
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
- While the pasta cooks, prepare the soffritto: dice half an onion and slice a clove of garlic (remove the green germ if present).
- Heat extra virgin olive oil in a pan and sauté the onion and garlic until soft.
- Add one anchovy fillet and let it melt into the soffritto.
- Add chopped parsley leaves and basil (torn by hand). Add a red chili, chopped.
- Add crushed cherry tomatoes or peeled tomatoes (pelati) and season with salt and pepper. Cook the sauce for a few minutes.
- When the pasta is almost ready, reserve some pasta water, then drain the pasta and add it to the sauce.
- Add the taggiasca olives and capers. Stir to combine.
- Add the drained tuna (in oil) at the very end and gently fold it in, just to warm through (do not cook the tuna).
- Finish with a drizzle of extra virgin olive oil and a sprinkle of lime zest. Toss well and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
