Searching for an authentic Italian spin on tuna? Transport your kitchen to colorful Calabria with our delicious recipe for pasta with tuna. Spiced with Calabrese chili peppers and brightened with capers, this seaside classic highlights the simple flavors of the southern region.

Nonna G just defeated COVID and is eager to start the new year off right with delicious recipes like this one. Not only does this dish taste delicious but it also uses the best ingredients from your favorite Italian market. Take your time making this one, and enjoy!

Pasta al Tonno (Pasta with Tuna)

Yield: 4 servings

INGREDIENTS

1 pound of pasta

2 jars of tuna in olive oil (6-ounce each)

Extra virgin olive oil

1 Cup of olives

Red Italian chili pepper (Peperoncino)

Coarse sea salt, to taste

A pinch of oregano

1 cup of parsley

2 cups of cherry tomatoes

2 tablespoons capers, drained

1 yellow onion, minced

3 cloves of garlic, sliced

Zest of 1 lemon, grated

Optional:

Chilli pepper olive oil

DIRECTIONS

Place 2 tablespoons of the olive oil in a large pan over medium-low heat. Add the onion, garlic, and chili pepper and cook, stirring frequently, until the onion and the garlic are golden. Add the capers, the tomatoes, and the olives. Stir well. Flake the tuna into the pan, and cook until heated through, about 2 minutes. Add the lemon zest, parsley, and oregano. Remove pan from the heat.

Meanwhile, bring a large pot of water to a boil. Add the sea salt and the pasta. Cook, stirring frequently with a long-handled fork, until the pasta is al dente. Drain, reserving about 1 cup of the cooking water.

Transfer the pasta to the pan with the tuna. Toss vigorously over medium heat until combined, about 2 minutes.

If the pasta looks dry, add a small amount of the cooking water and toss until it looks moist.

Garnish with the parsley and serve immediately. If you like it hot, add some chili pepper olive oil.

Buon appetito!

PREPARATION VIDEO

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