This fresh tomato tuna pasta is a gourmet recipe, a way to upgrade tuna pasta with fancy ingredients. The tad of ginger gives it a lemony touch, which turns “pasta al tonno” into a delicious culinary experience.
I used cherry tomatoes, cause they’re sweeter. You can use any tomato, especially in Summer, when they’re in season, and compete for richness and sweetness.
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fresh tomato tuna pasta
An Italian tuna pasta recipe with fresh tomatoes and tuna fillets.
- 4 salted capers
- 3 anchovy fillets
- 2 tablespoons extra-virgin olive oil
- 1 cup tuna fillets
- 1,2-1,5 cups spaghetti or other long pasta
- 10-15 cherry tomatoes
- 4-6 sprigs of chives
- ½ inch fresh ginger root
- 5-6 fresh basil leaves
Bring the pasta water to a boil - about half a gallon and two to three teaspoons of salt.
Cut the tomatoes in two.
Coarsely chop the basil leaves and the chives.
Grate the ginger.
In a large skillet, heat the olive oil and brown, over medium heat, the capers and the anchovies (they'll melt) for less than a minute.
Add the tomatoes, cover and cook 4-5 minutes.
Add the tuna fillets, the herbs, and the ginger. Mix well, cover, and cook 3-4 minutes more. Uncover for the last minute.
Cook the pasta according to the package directions, drain it, and season it with the tuna sauce.
Enjoy your gourmet tuna pasta!