Yesterday on my WhatsApp channel I ran a poll between three proposals: a seasonal savory pie, a spoon dessert and a quick pasta. By a single vote difference pasta won, so I got to the stove.
Out of it came this pasta with tuna, sundried tomatoes and toasted crunchy breadcrumbs, a simple but full-of-flavour dish, perfect when you have little time but don’t want to give up something delicious.
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 bolder-flavored sauce:
🌿 Variations
➤ With capers
Add 1 tablespoon of desalinated, chopped capers together with the sundried tomatoes and let them flavor the tuna for a few minutes. They add a very Mediterranean note.
➤ With olives
Add 2 tablespoons of pitted black or Taggiasca olives, sliced, together with the tuna — they make the pasta wonderfully aromatic.
➤ With capers and olives
Combine both capers and olives for a firmer, more complete taste, perfect if you like an intense-flavored pasta.
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 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 sundried tomatoes in oil
- 2 tbsp extra virgin olive oil
- 2 slices white sandwich bread (pancarrè) (a little more if you're very hungry)
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
Tools
- Casseruole
Steps
Bring plenty of salted water to a boil in a large pot.
Meanwhile, roughly chop the sundried tomatoes and drain the tuna well.
.Pour 2 tablespoons of extra virgin olive oil into a large skillet — you can also use the oil from the sundried tomatoes jar if you like.
Warm gently and add the chopped tomatoes.
Add the tuna crumbled with a fork. Let the flavors meld for a few minutes over medium heat, stirring gently.In a small pan, add the slices of sandwich bread torn or cut into small pieces.
Toast them dry without adding fat until golden and crunchy, stirring often so they don’t burn.
Cook the pasta al dente, reserving a little starchy cooking water when you drain it.
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
