Equipment
Ingredients
Pasta
- 350 g penne pasta, dry
- 4000 ml water
- 30 g sea salt
Sauce Base
- 30 ml olive oil
- 3 garlic cloves, minced
- 2 g red chili flakes
Main Components
- 400 g canned crushed tomatoes
- 250 g canned tuna in olive oil, drained
- 80 g kalamata olives, pitted and halved
- 15 g capers, rinsed
Finish
- 10 g fresh parsley, chopped
- black pepper
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil (100°C/212°F). Add the pasta and cook according to package instructions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, sautéing briefly until fragrant but not browned.
Pour in the crushed tomatoes. Increase heat to medium-high to bring to a simmer, then reduce heat and let it bubble gently for about 5-7 minutes to thicken slightly.
Stir in the drained tuna, pitted olives, and capers (if using). Break up larger chunks of tuna with a wooden spoon. Simmer for another 2 minutes to warm everything through.
Reserve 60ml (approx. 1/4 cup) of pasta cooking water, then drain the pasta. Add the pasta directly to the skillet with the sauce. Toss well to coat.
Remove from heat. Stir in the chopped parsley and season with freshly cracked black pepper. Taste and add salt only if needed (tuna and olives are naturally salty). Serve immediately.
Chef's Notes
- Use tuna packed in olive oil rather than water for a richer, less chalky texture.
- Do not add salt to the sauce until the very end; the olives, capers, and canned tuna bring significant sodium.
- For an extra zest, grate a little lemon peel over the finished dish to cut through the richness.
- This dish is a variation of the classic 'Pasta al Tonno', a staple in Italian pantry cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. If pasta absorbs too much sauce, add a splash of water when reheating.
Reheating: Microwave or stovetop with a splash of water to loosen the sauce.
