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Recipe by Emporion
Tuna and capers pasta is a very tasty first course and easy to prepare. This recipe originates from Sicily, but it is widespread throughout Italy. The intense flavor of the tuna blends perfectly with the salty taste of the capers. The pasta is dressed with a delicious mix of tuna, capers, garlic, and olive oil, creating an explosion of flavors in every bite. Try this recipe and delight your palate with a dish that will take you straight to the Sicilian coast.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Wash the capers and crumble the tuna
Step 2 of 3: Brown 2 cloves of garlic in the oil, then remove them, add the tuna and capers, and cook for 5 minutes
Step 3 of 3: Boil the pasta and toss it with the prepared sauce
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving158 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,795 kJ429 kcal | 1,140 kJ272 kcal |
| Fat | 5.72 g | 3.63 g |
| of which saturated fatty acids | 1.83 g | 1.16 g |
| Carbohydrates | 73.05 g | 46.38 g |
| of which sugars | 2.46 g | 1.56 g |
| Fibre | 2.08 g | 1.32 g |
| Protein | 24.03 g | 15.26 g |
| Salt | 0.98 g | 0.62 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
