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Pasta con tonno e accluge

Method

  • Heat 4 tbsp oil in a wok (or large, deep non-stick pan) and briefly sauté the garlic and chilli flakes until lightly coloured. Then add the tomatoes with quite a bit of salt and a little ground pepper. Mix well, turn the heat down and simmer until the tomatoes begin to collapse, stirring now and again.
  • At the same time, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well.
  • Remove the wok from the heat and add the anchovies, capers, olives and parsley. Then add the drained pasta and toss well, before adding the tuna and carefully folding in.
  • Serve the pasta in individual flat soup bowls with a sprinkling of fresh oil and plenty of grated pecorino sprinkled on top and extra pecorino in a small bowl on the side.

Ingredients

  • extra virgin olive oil
  • 2 plump garlic cloves, sliced
  • 1 tspn dried chilli flakes
  • 2 punnets cherry tomatoes, quartered & then halved crossways
  • sea salt & freshly ground pepper
  • 450 gm penne (or any other pasta)
  • 8 anchovies, chopped
  • 1 heaped tbsp rinsed capers
  • 4 pitted green olives, finely sliced
  • 6 pitted black olives, finely sliced
  • 2 heaped tbsp chopped Italian (flat leaf) parsley
  • 200 gm canned tuna, flaked into largish chunks
  • grated pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm