Simple Tuna Pasta | Gennaro Contaldo
Recipe Information
Tuna Pasta
Cultural Context
Tuna pasta dishes have roots in Italian cuisine, where canned tuna became popular during World War II as a pantry staple. This dish represents the resourcefulness of home cooking, turning simple ingredients into a satisfying meal. Today, variations abound globally, with many incorporating local flavors and ingredients, making it a versatile favorite in many households.
canned tuna
🥗Healthier: canned salmon
💰Cheaper: canned sardines
Canned salmon offers similar nutrition with a different flavor.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: cream cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil provides health benefits and a high smoke point.
pasta
🥗Healthier: whole wheat pasta
💰Cheaper: regular pasta
Whole wheat pasta adds fiber while still being affordable.
Boil water in a large pot and add salt.
Add 200g of bucatini pasta to the boiling water and cover for a minute.
Chop 2 cloves of garlic and 1/2 chili and add them to the pot.
Quarter 4 ripe cherry tomatoes and add them to the pot.
Chop 2 anchovy fillets finely and add them to the pot.
Drizzle 3 tablespoons of olive oil into a skillet and heat it up.
Cook the garlic, chili, tomatoes, and anchovies in the skillet for about 3 minutes.
Add 1 tablespoon of capers to the skillet and stir.
Once the pasta is cooked, add it to the skillet with the other ingredients.
Add a little pasta water to the skillet for moisture.
Stir everything together to combine.
Add 180g of flaked tuna to the skillet, including the oil from the can.
Squeeze in some lemon juice and mix everything well.
Add wild rocket to the skillet for a peppery flavor and freshness.
Season with a little salt and mix again.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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