- 1 lb of Baia Pasta Whole Khorasan Corkscrews
(or our regular Durum Corkscrews)
- 3 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, thinly sliced
- 2 tablespoons capers rinsed, roughly chopped
- 2 anchovies, finely minced
- 1/2 cup pitted black olives, roughly chopped (optional)
- 1 (28-ounce) can whole, peeled tomatoes, chopped
- 1 can tuna, drained
- 2 tablespoons of tomato concentrate
- salt and cracked black pepper, to taste
BUYa kit to cook this recipe
A delightful dish from the Aeolian islands atop Sicily , pasta col tonno is simple but deep and can be complemented with black olives or made in a fresher version by using cherry tomatoes when in season.
Here we describe a basic recipe that you can use as a template to wow your guests in any way you want.
Bring a large pot of water to the boil -- you want those noodles to have ample space to swim. Place olive oil and the garlic in a large sautée pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives (optional), the tomato paste and cook for a few minutes to blend flavors and create a great foundation. Add the tomatoes, and cook until they start to break down and become a sauce, about 10-15 minutes. Add tuna (and a dash of chopped parsley if you want) and season, to taste, with salt and pepper. When the water comes to a boil, add a good amount of salt (almost at the levels of sea water) and cook the corkscrews, stirring occasionally. Cook the pasta 1 minute shy of “al dente”. Then drain them and toss them in sauce and cook for another minute to integrate flavors (no need to stir like crazy, a low fire a gentle shaking of the pan will work well). Serve immediately.
Yup, you got it, no cheese here: it's considered sacrilegious with fish-based dishes in Italy.