Pasta with tuna and tomato is an iconic dish in Italy, known for its simplicity and delicious flavor. This recipe is so popular that many call it student pasta, as it is a classic in university apartments: it can be prepared quickly, without spending much, and with little cooking knowledge. Furthermore, it is a dish that many households in Rome prepare during Christmas Eve, since according to tradition, meat is not consumed on this date, prioritizing fish or simple ingredients on the eve of Christmas.
In this easy and economical recipe, we will give it a special touch with some tricks to make it more refined without losing its essence. For example, it is ideal to use tuna fillets so that it maintains its texture better in the sauce. Also, instead of just onion, we are going to combine three ingredients: one third onion, one third fennel, which provides a subtle aniseed flavor perfect for fish dishes, and one third leek, the mildest of the lily family. Of course, if you prefer, you can opt for flaked tuna and just onion.
Watch the video with all the steps
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Main Ingredients for Pasta with Tuna and Tomato
Ingredients for 2 people
Preparation time: 10 minutes
Cooking time: 20 minutes
- 160 g of pasta (preferably linguine or spaghetti, although you can also use short pasta like penne or rigatoni)
- 200 g of grated tomato (if you have them, use ripe tomatoes for a sweeter and less acidic sauce)
- 1/4 of an onion
- 1 piece of fennel (amount similar to that of onion and leek)
- 1/4 of a leek (only the white part, for a milder flavor)
- 1 clove of garlic
- 140 g of canned tuna fillets, drained of their oil (better to use fillets to maintain the texture)
- 1 handful of black olives with pits
- 1 anchovy fillet (to give depth to the flavor of the sauce)
- 1 splash of dry white wine
- 2 sprigs of basil
- 2 sprigs of parsley
- 1 cayenne pepper (optional, for a mild spicy touch)
- Extra virgin olive oil of good quality
- Salt
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
Step-by-Step Preparation of Pasta with Tuna and Tomato
Preparation of Ingredients and Base Sofrito
Start by preparing the ingredients: finely chop the onion, fennel, and leek. In a large pan, heat a splash of olive oil and add the whole garlic clove to flavor the oil. When the garlic is golden, remove it and add the onion, fennel, and leek. Sauté over medium heat until they are transparent and very tender, so that they provide a mild and balanced flavor to the sauce.
Incorporate the Tomato and Cook the Sauce
Once the vegetables are ready, incorporate the crushed tomato or passata. Season with salt and pepper to taste and let it cook over low heat for about 15 minutes, stirring occasionally. The tomato should reduce slightly and acquire a deeper color.
Add the Tuna and Perfume the Sauce
Incorporate the tuna fillets, crumbling them slightly with a wooden spoon so that they integrate without breaking too much. Stir gently and let the tuna soak up the flavor of the sauce for a couple of minutes, without overcooking it so that it retains its texture and flavor.
Cook the Pasta and Mix with the Sauce
While the sauce is cooking, bring salted water to a boil in a large pot and cook the pasta until al dente, according to the package instructions. Drain the pasta and add it directly to the pan with the tomato and tuna sauce. Mix well so that the pasta is coated with all the flavors.
Tips and Variations for Pasta with Tuna and Tomato
- Pasta Alternatives: You can use any type of short pasta, such as fusilli or farfalle, which also work well for this recipe.
- Ingredient Substitution: If you prefer an even simpler version, you can omit the fennel and leek, using only onion in the sofrito.
- Ideal Accompaniment: Decorate with fresh basil leaves to give a touch of color and freshness to the dish. You can also add a little lemon zest for an acidic and refreshing touch.
Other Italian Pasta Recipes to Explore
- Penne all’Arrabbiata: A classic dish with a characteristic spicy touch. Ideal for pasta lovers with an extra touch of flavor.
- Spaghetti alla Nerano: A traditional specialty from the Amalfi Coast that combines fresh and aromatic flavors. Perfect for a gastronomic trip to Italy.
- Pasta with Genovese Pesto: The authentic Italian pesto recipe, full of flavor and tradition. Ideal for fans of homemade pesto.
Enjoy this pasta with tuna and tomato!
It is an ideal dish for those days when you want something simple and delicious. The combination of tuna, tomato, and a special sofrito will make you fall in love with this Italian recipe.
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Enjoy your meal!
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The card
Pasta with tuna and tomato with a special touch
An iconic dish in Italy, known for its simplicity and delicious flavor. This recipe is so popular that many call it the student’s pasta.
Ingredients
- 160 g pasta
- 200 g grated tomato
- 1/4 onion
- 1 small piece of fennel the same amount as the leek and onion
- 1/4 leek
- 1 garlic clove
- 140 g canned tuna fillets in olive oil
- 1 puñado black olives
- 1 filete anchovy
- 1 chorrito dry white wine
- 2 ramitas basil
- 2 ramitas parsley
- 1 cayenne pepper optional
- Extra virgin olive oil
- Salt
Instructions
- Pit the olives and cut them in half.
- Grate the tomato.
- Cut the anchovy fillet into small pieces.
- Chop the onion, leek, and fennel.
- Place the pan over the heat with a drizzle of the oil the tuna fillets were in and brown the garlic clove cut in half.
- Remove the garlic and add the leek, onion, and fennel, salt to taste, and poach everything slowly, adding a splash of water if necessary.
- Add the cayenne pepper and the anchovy fillet and stir well until the anchovy has dissolved.
- When everything is well poached, raise the temperature and deglaze with a splash of dry white wine.
- Add the tomato and salt to taste.
- When the tomato is well sautéed, add the olives and the tuna and stir delicately so that the tuna crumbles as little as possible. If you wish, you can reserve a couple of pieces of tuna to decorate the dish.
- Leave the sauce over low heat for 5 minutes and turn it off.
- Boil the pasta until it is one minute away from being al dente.
- Put the pan back on the heat and add the pasta, along with half a ladle of its cooking water.
- Sauté the pasta with a little chopped parsley and basil for approximately 30 seconds.
- Serve the pasta, decorated with a few more herbs, a drizzle of olive oil, and the tuna we had reserved.
Notes
Optional: An hour and a half before cooking the recipe, place the tuna fillets together with a few basil and parsley leaves in a container and cover them with their own oil or a higher quality one. This way, the herbs delicately flavor the tuna and the oil that we will also use in the preparation.
Video
