Yesterday on my WhatsApp channel I launched a poll among 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.
This quick pasta with tuna, sundried tomatoes and toasted crunchy breadcrumbs was born, a simple but flavorful dish, perfect when you have little time but don’t want to give up something tasty.
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 assertive-flavored sauce:
🌿 Variations
➤ With capers
Add 1 tablespoon of desalinated, chopped capers together with the sundried tomatoes, letting them season for a few minutes with the tuna. They give a very Mediterranean touch.
➤ With olives
Add 2 tablespoons of pitted black or Taggiasca olives sliced into rings together with the tuna — they make the pasta very fragrant.
➤ With capers and olives
Combine both capers and olives for a bolder, more complete flavor, perfect if you like a strongly flavored 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 inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- 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 tablespoons extra virgin olive oil
- 2 slices sandwich bread (a little more if you're very hungry)
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste pepper
Tools
- Casseroles
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 and, if you like, use the oil from the sundried tomatoes jar.
Gently warm 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, add the slices of sandwich bread torn into crumbs or cut into small 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 keeping a little starchy cooking water.
Transfer the pasta to the skillet with the sauce, add cooking water if needed and toss 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
°°°°°°°°°°°°°°°°°°°°°°°°°If you’re in a hurry but want to eat well, here’s the collection of first courses ready in 20 minutes
