Pasta with romanesco broccoli, tuna, anchovies, and capers, a simple dish made with romanesco cabbage, a delicate vegetable that blends perfectly with all the other ingredients.
If you have already tried my pasta with romanesco broccoli and bacon or the spaghetti with garlic and oil with romanesco broccoli, you will surely appreciate today’s recipe even more, a tasty yet balanced first course, ideal for a quick lunch or dinner, perfect for those who love to combine fish with seasonal vegetables.
The romanesco broccoli pasta with tuna will captivate you at the first bite, I’m sure.
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 346.65 (Kcal)
- Carbohydrates 33.78 (g) of which sugars 2.70 (g)
- Proteins 27.27 (g)
- Fat 11.69 (g) of which saturated 1.90 (g)of which unsaturated 8.36 (g)
- Fibers 5.38 (g)
- Sodium 1,100.07 (mg)
Indicative values for a portion of 286 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
- 11 oz short pasta
- 1 medium head romanesco broccoli
- 2 tbsps olive oil
- 1 clove garlic
- 8.5 oz canned tuna in oil
- 1.4 oz salted capers
- 5 fillets anchovies in oil
- to taste salt
- to taste pepper
- to taste oregano
- 1 chili pepper (optional)
Tools: romanesco broccoli pasta
- 1 Pot
- 1 Pan
Recipe: romanesco broccoli with tuna pasta
Simple and tasty first courses, here is today’s recipe!
Let’s start by cleaning the vegetable: place the romanesco broccoli on the work surface, remove the outer leaves, then with a sharp knife cut out the florets, which you will wash well under running water.
Put a pot of lightly salted water on the stove, and when it starts boiling, add the freshly cleaned cabbage florets, cook for about 12-15 minutes depending on the size, check the cooking by piercing with a fork, they should be cooked but not mushy.
Drain and set aside.
Boil the water, add salt, throw in the pasta, and cook for the time indicated on the package.
Meanwhile, in a non-stick pan, brown a peeled garlic clove with two tablespoons of oil, add the tuna breaking it up with a fork, add the desalted capers, the anchovy fillets, the broccoli florets, and a bit of chili pepper if you like. Stir, add a few tablespoons of pasta cooking water, adjust the salt (but don’t overdo it since the capers and anchovies already add saltiness to the recipe), pepper, and season with oregano.
Once the pasta is cooked, drain it and transfer it directly to the pan, season everything for a few minutes, turn off the stove, and serve.
Here is your romanesco broccoli and tuna pasta ready, a dish rich in Mediterranean flavors, perfect for a quick yet nutritious dinner. The romanesco broccoli, with its unique shape and delicate yet bold flavor, pairs perfectly with the tuna and other ingredients.
A simple dish that wins at the first bite, ideal for those looking for a quick, healthy, and authentic tasting recipe. Enjoy your meal!
Storage and Tips
Storage: the pasta with broccoli and tuna can be stored for 1 day in the refrigerator, kept in a container with a lid. It should be slightly reheated before enjoying again.
Tips: you can cook both the cabbage and the pasta together, I recommend choosing one with the same cooking time as the vegetable. Anyway, you can manage by cooking the broccoli a few minutes longer than the pasta if the latter has a shorter cooking time than the first.
You can replace the garlic with a chopped shallot.
