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Spaghetti with tuna, olives, and capers is a simple but flavorful pasta dish that combines the intense flavors of tuna in oil, green olives, and capers in brine. A sprinkle of chili pepper adds a spicy touch, and fresh parsley adds a note of freshness. Perfect to enjoy on a warm summer day.
In a large pan, sauté the garlic cloves and chili pepper in 4 tablespoons of oil
Add the finely chopped anchovies and sauté for 1-2 minutes
Then add the peeled tomatoes passed through a food mill and let the sauce thicken slightly
Salt lightly to taste
Drain the tuna from the preserving oil, crumble it with a fork, and brown it lightly in a small pan with a tablespoon of oil
Coarsely chop the olives and finely chop the capers
When the sauce is almost ready, add the tuna, olives, and capers and let it simmer for another 5 minutes to blend the flavors
Meanwhile, cook the pasta al dente, drain it, and toss it briefly in the pan with the sauce
Turn off the heat, sprinkle with chopped fresh parsley, toss the pasta in the seasoning, and serve immediately
Store leftovers in the refrigerator for up to 2 days in an airtight container.
This dish originates from the Sicily region and represents a tasty summer first course.
Italia, Sicilia
| Energy (kcal) | 193.81 |
| Carbohydrates (g) | 24.43 |
| of which sugars (g) | 2.35 |
| Fat (g) | 7.26 |
| of which saturates (g) | 1.12 |
| Protein (g) | 7.25 |
| Fibre (g) | 1.68 |
| Salt (g) | 0.25 |
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