Fettuccine with Preserved Tuna, Capers, and Olives

Fettuccine with Preserved Tuna, Capers, and Olives
Fettuccine with Preserved Tuna, Capers, and Olives
I grew up in a household where we didn't eat meat on Friday, which presented a problem because when I was a child, I didn't like most fish or shellfish. My mother solved this dilemma by making me pasta with canned tuna and tomato sauce. This is my adult version of that recipe, made with high-quality preserved tuna with capers and anchovies added to hit the notes one expects in such a classic seafood pasta.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Fish Pasta Quick & Easy Seafood Tuna Noodle
  • 1/4 cup extra virgin olive oil
  • freshly ground black pepper
  • 2 teaspoons minced garlic
  • coarse salt
  • 2 tablespoons chopped flat-leaf parsley
  • Carbohydrate 95 g(32%)
  • Cholesterol 5 mg(2%)
  • Fat 116 g(179%)
  • Fiber 6 g(24%)
  • Protein 18 g(37%)
  • Saturated Fat 16 g(81%)
  • Sodium 363 mg(15%)
  • Calories 1480

Preparation Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes. Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers. Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again. To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley. Flavor Building Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper. Simple Pleasures Morrow

Preparation Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes. Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers. Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again. To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley. Flavor Building Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper. Simple Pleasures Morrow

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