Ein Teller mit Thunfisch Pasta: Mezze Rigate mit Thunfisch, Sardellen, Kapern und Oliven, mit Petersilie garniert

Tuna pasta with anchovies

25 minutes

Leicht

3 persons

Tuna pasta with anchovies is almost as much a part of everyday Italian life as a good espresso. Of course, every nonna has her own version—sometimes with tomatoes, sometimes simply "in bianco". Our simple and classic recipe combines the savory base of anchovies, capers, and garlic with tender tuna in olive oil and a silky tomato sauce. The pasta is finished directly in the sauce, absorbing even more flavor.

Ingredients

1 x white tuna in olive oil 220 g
3 anchovy fillets
375 g pasta, e.g. Mezze Rigate or Spaghetti
5 tbsp olive oil
2 tbsp capers
2 tbsp olives, pitted
2 garlic cloves, finely sliced
200 ml strained tomatoes
If desired, a deseeded chili pepper
Some flat-leaf parsley, finely chopped

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cook the 375 g of pasta in plenty of salted water (about 30 g of salt for 3 liters of water), but drain it one to two minutes before the specified cooking time. The pasta will finish cooking in the sauce and soak up even more flavor. Reserve a little of the cooking water to make the sauce smoother later, if needed.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan and gently melt the 3 anchovy fillets. Once they have dissolved, add the 2 finely chopped garlic cloves and sauté briefly until fragrant.
Drain the tuna and add it to the pan, reserving some of the fish to top the pasta later. Stir in 2 tablespoons each of capers and pitted olives, then add the 200 ml of strained tomatoes. Bring everything to a lively boil.
Add the pasta to the sauce and toss for 1-2 minutes, until the pasta has absorbed the sauce and is perfectly al dente. Finally, stir in the remaining 3 tablespoons of olive oil.
Plate the pasta, top with the reserved tuna, and finish with a sprinkle of freshly chopped parsley. Serve immediately.

Tip: The sauce usually doesn't need any extra salt—the anchovies, capers, and olives provide plenty of seasoning. It's best to taste it at the end and add a pinch more salt if necessary. For a variation, try the pasta “in bianco”: simply leave out the tomatoes and finish with a drizzle of olive oil and a touch of lemon zest.