Yesterday on my WhatsApp channel I ran a poll between three options: a seasonal savory pie, a spoon dessert and a quick pasta. The pasta won by a single vote, so I got into the kitchen.
Out of it came this pasta with tuna, sun-dried tomatoes and toasted crunchy breadcrumbs, a simple but flavorful dish, perfect when you have little time but don’t want to give up something good.
I hope you like it… and maybe next week we’ll repeat the poll so we can choose the next recipe together 😊
Possible variations for a more pronounced flavor:
🌿 Variations
➤ With capers
Add 1 tablespoon of desalinated, chopped capers together with the sun-dried tomatoes, letting them flavor the tuna for a few minutes. They give a very Mediterranean note.
➤ With olives
Add 2 tablespoons of pitted black or Taggiasca olives, sliced, together with the tuna — they make the pasta very aromatic.
➤ With capers and olives
Combine both capers and olives for a bolder, more complete flavor, perfect if you like a strong-tasting pasta.
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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz pasta (I used fusilli)
- 6 oz tuna in oil
- 8 sun-dried tomatoes in oil
- 2 tablespoons extra virgin olive oil
- 2 slices sandwich bread (pan carré) (you can use a little more if you're very hungry)
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
Tools
- Saucepans
Steps
Bring plenty of salted water to a boil in a large pot.
Meanwhile, coarsely chop the sun-dried tomatoes and drain the tuna well.
.Pour 2 tablespoons of extra virgin olive oil into a large skillet and, if you like, use the oil from the jar of sun-dried tomatoes.
Warm gently and add the chopped tomatoes.
Add the tuna flaked with a fork. Let it flavor for a few minutes over medium heat, stirring gently.In a small pan, put the slices of sandwich bread broken up or cut into pieces.
Toast them dry without adding fat until they become golden and crunchy, stirring often so they don’t burn.
Cook the pasta al dente, drain it keeping a little starchy cooking water.
Transfer the pasta to the skillet with the sauce, add some cooking water if needed and stir to combine everything well.Turn off the heat and finish with the crunchy breadcrumbs, chopped parsley and a drizzle of raw olive oil.
Serve immediately and enjoy!Annalisa
