It's quick to prepare and ideal for a summer lunch. Tuna tins are sometimes underestimated, so I strongly recommend always having few tins in your larder; they can come useful for a quick lunch, especially when you have an unexpected guest and you do not have a clue about what to offer for lunch.
Ingredients (Metric & Imperial measurements)
Nutrition facts: Calories 650 per serving.
Ingredients (U.S. measurements)
Immediately, after having removed the garlic, add the chopped shallot and sweat it off until golden brown.
At this stage you have the chance of adding some anchovy paste (1 teaspoon) as an option. If you want to enhance the fishy flavour, do it!
Stir until the anchovy paste is melted and evenly distributed (it's just a matter of seconds).
Then, add the chopped tomatoes.
Stir and try to break the chopped tomatoes in order to make the sauce a bit thinner. Using Italian "passata di pomodoro" would save you time because you do not have to break the chopped tomatoes.
Cook for 5 minutes and then season with salt.
Season with pepper.
Add the tuna.
Break the tuna in small parts and stir to evenly distribute.
Now, turn the heat to low and cook for about 10 minutes.
In the last 30 seconds of cooking, add the parsley.
Stir to evenly distribute and turn the heat off.
The sauce is ready to be added to the pasta.
Add the sauce to the drained pasta.
Stir in order to coat the pasta evenly with the sauce.
Note: please, do not use any Parmesan or Pecorino Romano cheese on pasta served with fish sauces. This is the number one rule that unfortunately is often forgotten by some restaurants abroad. In the UK, where I live, I found several restaurants that are known for Italian cooking but apparently their staff is not very well trained...no further comment!
Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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