Tuna Anchovy Pasta

This easy and delicious pasta is made with a tomato base sauce enhanced with tuna, anchovies, capers and olives, and a little spicy, a lot delicious and PACKED with flavors.

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 10 minutes

Servings people

Calories 227kcal

Author Farah Abumaizar

Ingredients

8 oz pasta like spaghetti or linguine 240 g
2 tablespoon olive oil
7-8 garlic cloves, thinly sliced
4-5 anchovies from a jar, finely diced
1/8 teaspoon red chilli flakes
1/4 cup sliced black olives, roughly chopped
2 tablespoon capers
28 oz can whole peeled tomatoes or crushed tomatoes 800 g
1 can white tuna 5 oz, 140g
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt more to taste
freshly ground black pepper

Instructions

Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water. Set both the pasta and pasta water aside.
Heat olive oil in a large skillet over medium heat.
Add the sliced garlic, diced anchovies, and red chili flakes, and saute for a minute or two until garlic softens and starts to turn a light golden brown.
Add the olives and capers, and stir, sauteeing for another 2 minutes.
Add the canned tomatoes, juices and all. If using canned whole tomatoes, break them up with a wooden spoon while stirring. Lower heat slightly, and simmer uncovered for 5-7 minutes until sauce starts to thicken.
Add the drained canned tuna, breaking up into flakes, along with the dried basil, dried oregano, salt, and some freshly ground black pepper. Taste and adjust seasoning.
Add the cooked pasta, and a splash of pasta water to loosen, about 1/3-1/2 cup. Stir to toss the pasta well in the sauce, and enjoy immediately. Optionally, top with extra red chili flakes before serving and some freshly grated parmesan cheese.

Video

Notes

This recipe is totally customizable to what you have on hand. You can use ready made pasta sauce instead of the canned tomatoes and dried basil and oregano .

Making this gluten free: Use whatever gluten free pasta you prefer

Making this kid friendly: Don't add any red chili flakes while cooking and instead serve with red chili flakes for whoever wants to modify their plate.

Storing leftovers:

Leftovers will last tightly covered in the fridge for up to 3 days. To reheat, either microwave or gently warm in a skillet.

The pasta sauce can be frozen, tightly covered for up to 3 months, and thawed overnight. To reheat, gently warm on the stovetop.

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