Description
A bold and rustic Southern Italian pasta made with penne, tuna, olives, capers, anchovies, and a rich tomato sauce. Savory, slightly spicy, and full of Calabrian character.
Ingredients
400 g penne
2 anchovies
100 g black olives, pitted and chopped
100 g green olives, pitted and chopped
30 g salted capers, rinsed
150 g tuna (preferably in olive oil), chopped
500 g tomato sauce
1 garlic clove, crushed
3 tbsp olive oil
Oregano, to taste
Pecorino cheese, freshly grated, to taste
Salt, to taste
Pepper, to taste
Red chili flakes or Calabrian chili (optional)
Instructions
- Heat olive oil in a large pan over medium heat. Add crushed garlic and sauté until fragrant. Add anchovies and let them melt into the oil. Add chili if desired.
- Add chopped olives, rinsed capers, and tuna. Stir for a few minutes to combine flavors.
- Pour in tomato sauce. Season with salt, pepper, and oregano. Simmer on low heat for about 10 minutes until slightly thickened.
- Meanwhile, cook penne in salted boiling water until al dente.
- Drain pasta and add it directly into the pan with the sauce. Toss over low heat for 1 minute to coat evenly.
- Serve hot with grated Pecorino and a drizzle of olive oil.
Notes
Add Calabrian chili paste for more heat.
Replace anchovies with sun-dried tomatoes for a sweeter flavor.
Use whole-grain pasta for a lighter, more nutritious version.
Rinse capers well to prevent excess saltiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 25mg
