Tuna Pasta with Capers and Tomatoes
Quick and easy Tuna Pasta made with silky pappardelle pasta, canned tuna, cherry tomatoes, onion and capers. This recipe is packed with delicious flavour and takes only 15 minutes to make from start to finish.
Servings: 4 servings
Calories: 498kcal
Ingredients
- 14 oz Pappardelle pasta (400g)
- 3 cups cherry tomatoes cut in half (525g)
- 1 red onion cut in half and finely sliced
- ⅓ cup white wine such as Pinot Grigio Grecco di Tuffo or Pecorino (80ml)
- 1 can tuna good quality (5.6oz/160g)
- 1 tablespoon capers
- ¼ teaspoon red pepper flakes (chilli flakes)
- 1 small handful fresh parsley
- 1-2 tablespoons olive oil
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Finely slice the onion and cut the tomatoes in half.
- Add the olive oil to a large pan or skillet on a medium heat. Add the onion and saute until soft (2-3 minutes).
- Once soft, add the tomatoes and red pepper flakes and saute until soft and can be squashed easily with the back of a wooden spoon.
- At this point, add the pasta to the water and cook until al dente (about 8-9 minutes).
- Once the tomatoes are soft, add the white wine and reduce it by half. Add ⅓ cup of pasta water (80ml), tuna, capers and a pinch of salt and pepper and simmer gently until the pasta is ready.
- Using tongs, transfer the pasta to the sauce the toss to combine in the sauce. Add the parsley and stir then serve.
Video
Notes
- Use good quality ingredients - as always, the ingredients are hugely important in Italian cuisine especially when the recipe is very simple. For this recipe in particular good quality tomatoes and tuna will make a big difference.
- The best tuna to use - use a good quality canned tuna preferably in chunks rather than flakes.
- Don't add the tuna too soon - you'll notice the tuna is added towards the end of cooking, this is because canned tuna can have a grainy texture when overcooked.
- Reserve pasta water - reserve ⅓ cup (80ml) of pasta water to emulsify the sauce. You can add a splash or two more after adding the pasta if the sauce has reduced too much and you feel it needs it.
- Storage - this pasta will keep well for up to 2 days and can be eaten hot or cold. Reheat on the stovetop with a splash of water to loosen the sauce.
Nutrition
Calories: 498kcal | Carbohydrates: 79g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 193mg | Potassium: 645mg | Fiber: 5g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 4mg