Tuna Pasta

 

Tuna Pasta

Ingredients (adapted)

• 1 lb dried pasta (spaghetti, linguine, etc.)

• 3 tbsp extra virgin olive oil

• 8–10 cloves garlic, thinly sliced

• 1–1½ tsp fish sauce (to replace anchovies)

• ⅓ cup capers, roughly chopped

• ¼–½ tsp chilli flakes (to taste)

• 1–2 cans tuna in olive oil (140 g each)

• 1–2 cans tinned tomatoes, crushed by hand or blended

• ½–1 tsp Italian dried herbs (oregano-heavy works best)

• Black pepper (to taste)

• Optional: parsley if you have it

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Method

1. Boil the pasta in well-salted water. Reserve a cup of pasta water.

2. Start the sauce
   Heat olive oil in a wide pan over medium-low heat.
   Add garlic and cook gently until just turning golden (don’t rush this).

3. Build the umami
   Add fish sauce and stir into the oil and garlic.
   It will smell strong at first — that’s normal — it mellows as it cooks.

4. Add capers + chilli
   Stir in chopped capers and chilli flakes. Cook for 30 seconds.

5. Tomatoes + herbs
   Add tinned tomatoes and dried Italian herbs.
   Simmer 8–12 minutes until slightly thickened and no longer raw-tasting.
   Add black pepper (go easy on salt — fish sauce + capers already provide it).

6. Combine with pasta
   Add pasta straight to the sauce with a splash of pasta water.
   Toss until glossy and lightly coated.

7. Add tuna
   Gently fold in tuna with its oil.
   Warm through without breaking it up too much.

8. Finish
   Taste. Adjust with:

   • more chilli

   • a few drops of fish sauce (if needed)

   • pasta water if dry

   Finish with parsley if you have it.