Tuna pasta with cherry tomatoes and capers
Vincenzo's Plate · ♥ 2.6K likes · 69.4K views · 11 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g tuna in olive oil
- 300 g fusilli pasta
- 300 g cherry tomatoes
- 1–2 tbsp capers
- 2 cloves garlic cloves
- 1 can peeled tomatoes
- parsley
Cut the cherry tomatoes into four.
The ingredients
- 1 tbsp rock salt or sea salt
Add a tablespoon of rock or sea salt to boiling water, add the pasta, stir so it does not stick, and cook 10 minutes.
Salting the water and starting the pasta
- 4–5 tbsp extra virgin olive oil
- 2 tbsp water
Heat four to five tablespoons of olive oil with about two tablespoons of water over medium heat; add the two crushed garlic cloves and cook about 30 seconds until golden.
Garlic in oil with a splash of water
Add the canned tuna and let it cook in the sauce about two minutes, breaking it up so no chunks remain.
Breaking up the tuna in the sauce
- pepper
- salt
Add plenty of parsley, then pepper and salt; add dry or fresh chili at this point if wanted.
Parsley, pepper and salt
- pasta water
Drain the pasta into the sauce, add a little pasta water, and toss over medium heat for under a minute.
Pasta into the sauce with pasta water