The PASTA WITH TUNA, OLIVES AND CAPERS is a delicious and aromatic first course from the Mediterranean tradition, full of flavor and perfect for countless occasions, from a family lunch to a more formal meal with demanding guests. The dish, despite its simplicity, is very delicate and suits even the most refined palates and generally meets the tastes of all diners.
If you want to prepare this dish, it is important to choose the ingredients carefully so they can release all their goodness: fresh fish, quality oil, capers and olives, and aromatics — lemon and oregano — that release their aromas and give that Mediterranean note that makes the dish truly exceptional. The recipe requires neither time nor effort, but there is one key point: cook the pasta al dente and only briefly sear the tuna so it remains tender and juicy.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz spaghetti
- 14 oz tuna (fresh)
- 3 oz olives (in oil)
- 1 tablespoon capers (salt-packed)
- 1 clove garlic
- to taste extra virgin olive oil
- 1 lemon (unwaxed)
- to taste dried oregano
FOR THE PASTA WITH TUNA, OLIVES AND CAPERS YOU WILL NEED
- 1 Pan
- 1 Pot
PREPARATION: PASTA WITH TUNA, OLIVES AND CAPERS
The preparation of the PASTA WITH TUNA, OLIVES AND CAPERS is very easy and quick.
Put a generous splash of oil in a pan, add the garlic clove, the chopped olives and the desalinated capers. Let everything cook over low heat for 5 minutes.
Cut the fresh tuna into cubes, add it to the pan, season with salt and let it sear for 1 minute. Remove the garlic clove, add the oregano and turn off the heat.
Cook the spaghetti in plenty of boiling salted water. Drain them al dente and transfer them to the pan with the sauce, adding a few ladles of the starchy cooking water.
Finish cooking and, with the heat off, add a drizzle of extra virgin olive oil and the zest of an unwaxed lemon.
Toss the pasta, stirring with a wooden spoon, until you obtain a thick, creamy sauce and serve immediately.
