Total Time: 30 minutes
This tuna sauce recipe is another example of ingenuity in creating a combination of flavors that is enjoyable at every mouthful. Even after eating a good size portion of the pasta with the tuna sauce, the sensation of feeling heavy and sluggish like generally it may be the case, it’s not there. It’s a light pasta dish that can be a complete meal by itself considering the diversity of the ingredients.
Like most popular dishes the recipe has been subjected to many interpretations. The only thing that is there for sure remains tuna. The recipe below is the one as my mother made so many times and I’ve seen made in Rome. It’s not complicated and doesn’t require special techniques and it’s a tasty nutritious surprise. *
Spaghetti are generally associated with the tuna sauce recipe.
- 3 tablespoons olive oil
- 2 cloves garlic finely chopped
- 1 teaspoon hot pepper flakes
- 3 filets of anchovy chopped
- 1 small can tuna in olive oil
- 6 San Marzano tomatoes pulp with their juice
- 1 tablespoon pitted black olives sliced
- 1 tablespoon capers
- 3 tablespoons fresh parsley chopped
Sauce enough for 4-5 people
In a saucepan warm up oil at low heat. Add garlic and anchovies. With the help of a wooden spoon dissolve anchovies.
Add tuna. Break it up and mix. Raise heat a bit if necessary.
After about 1 minutes, drop tomatoes, olives and capers. Raise the heat to bring to boil then simmer 10-15 minutes. Add water if mixture is getting too dry. Turn heat off and stir in parsley.
Note: you can drain oil in tuna can; not best quality and you can save on calories too. Use green olives instead and a mix. Add a few with pit for more flavor. Fresh parsley, the Italian type, flat leaves, makes a big difference.
More sauces for pasta