This is the second pasta sauce I learned cooking when I moved to Italy more than a decade ago. The first being the simple & basic tomato sauce.
I found this recipe in one of my mother-in-law's old recipe books. I think it dated back from the 70's or 80's because the photos of the food look like they were taken from that period. You know, those dull, uninspiring food photography typical of that time. Thank God we have better technology now!
Everyone who has tried this pasta only had one thing to say. Delicious!
Pasta With Tuna, Capers & Tomato Sauce
- 1 can of 425 grams tomatoes (any kind will do)
- 240 grams canned or bottled tuna in olive oil, drained
- handful of parsley, chopped finely
- 20 grams capers soaked in vinegar
- 1 clove garlic, crushed or halved
- extra virgin olive oil
- 400 grams pasta, any kind
- 1 cup water
- Drain the tuna. Transfer to a small bowl or plate. Crush with a fork. Set aside.
- Drain the capers. To take away a little bit of the acidity of the vinegar, take a handful & let the tap water pass through them for a few seconds. Then squeeze the capers with your hands. Set aside.
- In a saucepan, sautè the garlic. When it turns golden, add the tuna. Toast the tuna for about 10 minutes, moving constantly to avoid burning.
- Add the tomatoes. When you empty the can, fill it up with a cup of water. Swirl the water inside the can to get the remaining tomato sauce. Add to the saucepan. Cook on low-medium fire for about 20 minutes or until it's not watery anymore.
- Add the capers & half of the parsley. Season with salt & pepper
- Meantime, while waiting for the sauce to cook, boil some water in a pot for the pasta. When it boils, add some salt then toss in the pasta. Cook according to the number of minutes suggested in the package or until al dente.
- Mix the sauce with pasta in the saucepan. Mix well.
- Sprinkle with chopped parsley before serving.