When I first worked in fashion, I used to spend a lot of time in Italy making knitwear in the Marche. The family I stayed with there taught me this quick and tasty tuna pasta dish. I never knew canned tuna could taste so good! The tomatoes should be ripe for this dish, so use chopped grape tomatoes if you can’t find larger ones that are ripe enough. For the video Click here !
- Bring water for the pasta to a boil, then add salt. Add pasta and cook for 1 minute less than given on package. Reserve 1 cup of the pasta cooking liquid and drain.
- While the pasta is cooking, heat the olive oil over medium-high heat in a wok or frying pan. When it starts to shimmer, add the garlic and pepper pod, if using. Stir-fry until the garlic is just golden. Add the tomatoes and cook until they and have given up their juices and become saucy.
- Add the parsley, tuna, and capers to the tomatoes and cook for 2-3 minutes to heat through. Add the drained pasta to the sauce. Toss well and cook for 1 minute more to finish. It''s ready! Serve immediately along with a crisp green salad.
- 8 ounces whole wheat spaghettini
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, finely sliced lengthwise
- 2 large, (about 1½ pounds) ripe beefsteak tomatoes, or other variety, cored and cut into ½-inch dice
- 1 cayenne pepper pod, seeds removed (optional)
- 1 cup flat-leaf parsley, roughly chopped
- 1 (6 ounce) can chunk light tuna in water, drained
- 2 tablespoon capers, drained, rinsed and roughly chopped
- Sea salt and pepper, to taste
Ann's Tips and Tricks
This dish is best made with water packed, salt free, light chunk albacore tuna. My favorite is tuna that has been cooked in the can without any extra liquid, a method that keeps more of the fish’s omega 3s intact.
If your pocketbook allows, always buy sustainably caught tuna .