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 frying pan, sauté the garlic cloves and the chili pepper in 4 tablespoons of oil
Add the anchovies finely chopped and sauté for 1-2 minutes
Then add the peeled tomatoes passed through a food mill and let the sauce thicken slightly
Season lightly with salt
Drain the tuna from its preserving oil, flake it with a fork and lightly brown it in a small pan with one tablespoon of oil
Coarsely chop the olives and finely chop the capers
When the sauce is almost ready, add the tuna, the olives and the capers and simmer for another 5 minutes to meld the flavors
Meanwhile, cook the pasta al dente, drain it and briefly toss it in the pan with the sauce
Turn off the heat, sprinkle with chopped fresh parsley, toss the pasta in the sauce and serve immediately
Store leftovers in the refrigerator for up to 2 days in an airtight container.
This dish originates from the region Sicilia and is a tasty summer first course.
Italy, Sicilia
| Energy (kcal) | 158.25 |
| Carbohydrates (g) | 25.66 |
| of which Sugars (g) | 2.47 |
| Fat (g) | 2.61 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 7.62 |
| Fiber (g) | 1.76 |
| Sale (g) | 0.26 |
