Tuna Pasta (Not the Classic One)

Bold, Briny, and Bursting with Flavour — A Southern Italian-inspired dish packed with anchovies, capers, and olives in a rich yet fresh tomato base. Simple, quick, and authentically Mediterranean.

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About This Dish

This isn’t your usual pasta al tonno. In the South of Italy, tuna often meets the bold flavors of anchovies, olives, and capers to create something unforgettable. Finished with a rich tomato base and fragrant herbs, this pasta is light, briny, and packed with authentic Mediterranean character — a true taste of coastal Italy on your plate in just 20 minutes.

Ingredients (for 2 servings)

Pasta:	220 g (≈ 2 cups dried)
Tuna:	50 g (≈ 1/4 cup)
Passata:	300 g (≈ 1 1/4 cups)
Anchovies:	2 fillets
Olives & Capers:	Small handful each
Garlic:	2 cloves
Herbs:	Fresh basil & parsley
Seasoning:	Olive oil, salt

Shopping List

Pasta

Canned Tuna

Passata (Tomato Puree)

Anchovies

Mixed Olives & Capers

Garlic

Fresh Basil & Parsley

Olive Oil & Salt

How to Make It

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins

Step 1: Bring a large pot of salted water to a boil. Cook pasta until al dente (packet time minus 1 minute).
Step 2: Heat olive oil gently in a large pan. Add garlic cloves, sauté until golden, then remove — this perfumes the oil without bitterness.
Step 3: Add anchovies. Stir until they melt into the oil — this is your flavor foundation.
Step 4: Toss in olives and capers. Let them sizzle for 1–2 minutes to release aroma.
Step 5: Add passata, season lightly, and simmer 5 minutes.
Step 6: Add tuna, gently folding it in so it stays chunky. Turn off heat.
Step 7: Toss pasta in the sauce with a splash of cooking water for a silky texture.
Step 8: Finish with fresh basil, parsley, and a drizzle of extra virgin olive oil. Serve immediately.

Nutritional Value (Per Serving)

Calories:	410 kcal
Protein:	18 g
Fat:	12 g
Carbs:	55 g
Fibre:	4 g
Sodium:	350 mg

Tucci’s Tips

Cook pasta in water as salty as the sea.

Use tuna packed in olive oil, never brine.

Capers and olives are the soul of this dish.

Add peperoncino for that Southern Italian kick.

Variations

Sicilian Touch: Sprinkle toasted breadcrumbs before serving.
Summer Fresh: Add cherry tomatoes at the end for sweetness.
Calabrese Style: Finish with extra virgin olive oil and peperoncino.

Did You Know?

Historical Fact: Tuna fishing has been a Mediterranean tradition for centuries, especially in Sicily where “tonnare” (tuna traps) were part of life.

Fun Fact: Italians never mix cheese and fish — a golden rule from Naples to Palermo!

Storage & Thank You

Keep leftovers in the fridge up to 2 days. Reheat with a splash of water or olive oil.

Can it be frozen? Freeze only the sauce (without pasta) for 1 month. Cook fresh pasta when ready.

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