First a warning concerning the most important ingredient: the tuna! Do not buy the cheaper canned ones but spend a few euro more and buy the much better tasting fillets in a glass container conserved in olive oil (not on water or sunflower oil), and of course buy dolphin friendly tuna.
ingredients (for 2-4 people):
- a can of tomato-cubes (400g)
- a glass of tuna
- capers (15-30)
- an onion
- a garlic clove
- spaghetti (80g p.p.)
Now slice the onion, divide the garlic clove into two and put some olive oil (I use the one that conserved the tuna) in a pan. Gently fry the onions, add the garlic (careful it doesn't burn) and then the capers. Next you add the tuna. You could now take away the garlic but I love it and leave it in. Now add the tomato-cubes and leave it simmering for a while. Add salt & pepper (careful with the salt in combination with the capers)
The water for the pasta should be boiling by now, add the spaghetti and cook it al dente.
When the pasta is ready serve it with the sauce on top.
BUON APPETITO!!!
PS: and please let me know how you liked it or how you prepare it (with black olives maybe?)
I do the Pasta Spaghetti al Tonno con Capperi without tomatoes.
ReplyDeleteTake all ingredients, but at least double tuna, except the tomatoes PLUS 1/2 ltr white wine, some bouillon.
1) Take a frying pan, add olive oil generously
2) put in fine cut onion and garlic, just let them to sweat for a few minutes - be careful not to burn them.
3) Add tuna, heat but not fry (ingredients may not burn)
4) Add white wine, heat up so the sauce starts to boil slightly
5) let white wine reduce to at least half
6) add pepper and salt or bouillon (latter to get more liquid)
7) reduce again a bit, so it's tuna with sauce and not sauce with tuna :-)
8) add capers, warm shortly (2 mins)
serve with pasta - either spaghetti or farfalle
I do it with thinly sliced olives and capers. tastes deliciously.
Instead of the salt I would solve some anchovies in the olive oil at the beginning.
ReplyDeletethat's exactly what I did too yesterday. Anchovies. My recipes keep evolving (or changing based on what's in the fridge)
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