A very simple, rustic and tasty first course… fusilloni with tuna and eggplants, perfect for lunch. The sauce is prepared in a few minutes with sautéed eggplants, tuna in oil, tomato, capers, and olives… fusilloni, thanks to their shape, retain and absorb it perfectly. Try this recipe, it’s easy, quick, but really appetizing!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 388.66 (Kcal)
- Carbohydrates 68.05 (g) of which sugars 4.96 (g)
- Proteins 19.89 (g)
- Fat 6.07 (g) of which saturated 1.02 (g)of which unsaturated 2.69 (g)
- Fibers 5.06 (g)
- Sodium 336.85 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz fusilloni (or other pasta shapes)
- 3 oz tuna in oil
- 7 oz eggplants
- 1/2 cup tomato sauce
- 1 tbsp capers in salt
- 1 tbsp Taggiasche olives
- 1 clove garlic (to taste)
- parsley
- extra virgin olive oil
- salt
Tools
- Skillet
- Pot
- Colander
Preparation
Wash the eggplant and cut it into cubes. Place it in a skillet with a drizzle of extra virgin olive oil, add salt and sauté for a few minutes over medium-high heat until tender.
Remove the cubes from the skillet and keep them warm.
In the same skillet, sauté a clove of garlic in a bit of oil. Add the tomato, capers, and olives.
Let it reduce for a few minutes over moderate heat, then add the tuna, drained of its oil and broken into pieces, and the eggplants.
Adjust salt if necessary and continue cooking for another 5-6 minutes, covering with a lid.
Cook the pasta in salted boiling water for the indicated minutes. Drain it and add it to the skillet with the sauce.
Add a handful of chopped parsley and mix well. If the sauce is too dry, add a little cooking water.
Fusilloni with tuna and eggplants are ready, serve them on plates and enjoy hot… bon appétit!
Tips and Variations
You can use any pasta shape, I chose the fusilloni, which are very suitable for this sauce.
In season, you can add fresh cherry tomatoes. You can spice up the sauce with a pinch of chili pepper if you like.
You can replace Taggiasche olives with classic black or oven-baked olives.
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