Tuna Pasta with Olives and Capers

 Pasta with Tuna, Olives and Capers

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Good Friday is just around the corner and with that comes many traditional foods to mark this significant event in the Catholic Liturgical Calendar.  Good Friday signifies the end of Lent, the crucifixion of Jesus and Easter Monday celebrates his resurrection.  On each Friday during the Lenten season many Catholics abstain from meat and traditionally eat fish. Good Friday in my childhood was a day of fast that would be broken at dinner with a meal consisting of fish. The dish my mother served frequently was spaghetti with tuna and olives in a rich and spicy tomato sauce. Along side the pasta there was usually a pinzimonio which is cut up vegetables, olives, cheese and other finger foods as well as pizza filled with rapini and a salad. 

I have always loved my mother's pasta con tonno. I loved the smell of it and the taste is incredible. I know that it is not for everyone, however I would highly recommend you give it a try. The capers and olives give it a sweet taste and the peperoncino adds a good kick. The combination of tangy and spicy mellows the taste of the tuna! It has come to my attention that passata (pureed tomatoes) is not readily available in some areas. If this is the case for you then simply substitute the passata for a can of peeled plum tomatoes. Pass the tomatoes through a passatutto or use an immersion blender for a smooth finish. When purchasing capers buy the ones that are preserved in vinegar. They give the sauce the brininess that it needs! The tuna used should be packed in oil. I typically will drain one can and throw the other two with the oil in the sauce. 

This pasta tastes great with some crusty bread for soaking up all the yummy sauce after!

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredients then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Cominciamo!

Ingredients

• extra virgin olive oil (QB)
• 1 diced shallot
• 2 garlic cloves thinly sliced
• 1/4 tsp peperoncino (QB)
• 1 bottle of passata or 1 can peeled San Marzano or plum tomatoes
• 2 tsp oregano (QB)
• 3 small cans of tuna packed in oil or 2 small regular sized tuna cans
• 1 tbsp capers brined in vinegar and drained (not rinsed)
• 1 can whole black pitted olives
• 1 -500 gram package of spaghetti or pasta of your choice
• sea salt and fresh ground pepper (QB)
• chopped Italian parsley for sprinkling on top (QB)

             

Directions

1. Put a large stock pot on to boil. Once it boils turn it off and leave on stove.
2. Coat the bottom of a large skillet pan with olive oil and warm.
3. Add shallots, garlic and peperoncino and allow to cook until translucent (takes about 5 minutes).
4. Add passata and oregano and allow to simmer for a few minutes- stir the sauce.
5. Add the tuna and capers and about 15 olives cut in half. Add pepper and allow sauce to cook uncovered for about 20 minutes. Taste test half way through and adjust your seasonings.
6. While sauce is simmering bring water to boil again, salt generously and add pasta.
7. Cook until the pasta is not quite al dente as it will continue to cook in the sauce.
8. Remove the pasta with a spider or slotted spoon or drain but reserve a cup or two of the pasta water.
9. Add pasta directly to the sauce in the skillet. Add the rest of the whole olives, a ladle of pasta water if necessary and stir until the sauce thickens and pasta is to your liking.
10. It is done when the sauce coats the pasta well.
11. Serve immediately with chopped parsley.

A Mangia!

Fatto con amore,

Elena 💜