Pasta with red tuna sauce
Red tuna pasta is a quick but effective lunch in Italy. Very easy to make, and can be customized with different kind of ingredients of your choice. I’ll give you the recipe for the base sauce but you can experiment different variations.
Servings Prep Time
2people 10minutes
Cook Time
20-30minutes
Servings Prep Time
2people 10minutes
Cook Time
20-30minutes
Ingredients
Instructions
Preparation
  1. Take the peeled tomatoes out of their can and cut them into slices. Be careful to remove as much seeds as possible, and the central stem, and put them in a small bowl.
  2. Put the seeds, the stems and the remaining sauce left in the cutting board on a strainer and let all the water pass into the bowl.
  3. Open the tuna can and drain as much as possible olive oil.
  4. Bring at least two liters of water to boil, and add a handful of salt.
Cooking
  1. Add two-three spoons of olive oil on a frying pan and heat it up with a smashed slice of garlic for two minutes, to allow the garlic give enough taste.
  2. Lower the heat, add the tomatoes with their water, the capers and the anchovy. Add a ladle of water and press the anchovy with a plastic spoon until it dissolves in the tomato sauce. Bring it to boil.
  3. Add the pasta to the boiling water and cook it for the time written on the package minus one minute. Meanwhile, if the sauce dries too much, add a little water from the boiling pasta to the pan.
  4. Two minutes before the pasta is ready, add the drained tuna to the sauce, and mix it.
  5. Drain the pasta and add it to the sauce with half a ladle of its water.
  6. Rise the heat to maximum and keep cooking the pasta and the sauce until all the water evaporates.
  7. Remove the pan from the heat, add a little olive oil, mix and plate.