Easy Sicilian Style Tuna Pasta
Deliciously simple, this Easy Sicilian Style Tuna Pasta is my easy peasy take on the traditional Italian dish of Pasta Puttanesca.
Servings 4 people
Calories 377kcal
Ingredients
- 25 g tin anchovy fillets in oil (freeze any leftovers for next time)
- 2 tablespoons capers
- 4 tablespoons black olives halved
- ½ teaspoon dried chilli flakes (or more if you love chilli!)
- 2 cloves garlic sliced or crushed
- 400 g tin chopped tomatoes
- Black pepper
- 300 g penne pasta (or whatever shape you prefer)
- 160 g tin tuna chunks or steak drained
- Juice of half a lemon
- Small handful of basil chopped
Instructions
- Put the anchovies and a little of the anchovy oil in the pan and heat over a very low heat, breaking up the anchovies with a spoon.
- Next, add the capers, olives, garlic and chilli to the pan. Cook everything, stirring regularly, for about 2 minutes, until the anchovies have dissolved completely and the garlic is cooked but not burnt.
- Add the tin of tomatoes and black pepper and bring to the boil, then turn down to a gentle simmer, stirring occasionally.
- Next, put your pasta on to boil. Cook the pasta until it is just al dente – this should take about 10 minutes.
- When your pasta is about a minute away from being ready, add the tuna to the tomato sauce along with the lemon juice and half the basil. Stir and break up the tuna a little, but not completely.
- Drain the pasta and tip it into the sauce, along with a tablespoon or two of the cooking water.
- Stir everything together and serve scattered with the rest of the basil and a couple of extra twists of black pepper.
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 377kcal | Carbohydrates: 67g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 482mg | Potassium: 604mg | Fiber: 6g | Sugar: 7g | Vitamin A: 541IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 3mg