Pasta with tuna
30 Minutes
Improves the Immune System
Pasta with Tuna Recipe it's really delicious to eat and it must try at home.
1 rating
layout 0 comment


  • 200 g pasta, any kind
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp red pepper flakes
  • 4 tinned salted anchovy fillets
  • 1 tin whole tomatoes (400 g)
  • 4 stems basil, leaves coarsely chopped
  • 2 tsp red wine vinegar
  • 1 tsp capers
  • 1 tbsp Taggiasca olives
  • 6 cherry tomatoes, halved
  • 2 tins MSC certified tuna in olive oil, drained (drained weight 100 g per tin)
  • Olive oil
  • Salt and pepper


  • Heat a splash of oil in a frying pan over medium heat and fry the shallot and garlic for 2 minutes until soft. Add the red pepper flakes and anchovy fillets. Allow the anchovies to ‘melt’.

  • Now add the tinned tomatoes and mash with a potato masher. Add half the basil and the red wine vinegar. Mix well and simmer gently over low heat.

  • Fill a pot with plenty of salted water and bring to a boil over a medium heat. Prepare the pasta according to the instructions on the packaging.

  • Now stir the capers and olives into the tomato sauce. Add the cherry tomatoes and stir these in as well.

  • Mix the drained tuna into the pasta and season the sauce with salt and pepper if desired. If the sauce is too thick, add a few spoonfuls of the cooking water from the pasta.

  • Drain the pasta and mix the pasta and sauce together.

  • Serve the pasta with the remaining basil and some freshly ground black pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your rating: