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home » dishes » noodles

Pasta with tuna and capers

  • German
  • Italian

Pasta with tuna and capers

This pasta celebrates the intense flavours of southern Italy: tuna, capers and the herbs of the Aeolian Islands bring summer to your table - with a sea breeze.

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Pasta with tuna and capers

Culinary melting pot

North of Sicily, in the middle of the Tyrhenian Sea, lie the Lipari or Aeolian Islands, named after the wind god Aeolus. Since settlement, fish has been the main source of food, along with legumes and vegetables. And each changing reign enriched the local cuisine. Honey and salted ricotta, for example, are a Greek heritage. The Romans taught fish preservation and introduced chestnut trees. With the Spaniards came tomatoes, potatoes and cocoa. The Arabs brought spices such as anise and saffron, along with citrus fruits. And the Venetians cultivated wine on the islands.

Pasta with tuna and capers

Islands of herbs and capers

The islands themselves, like Sicily, are rich in herbs such as rosemary, oregano, basil, mint, sage and fennel. Caper bushes are also among the typical plants. In the past, they were also believed to have healing properties. Even today, caper berries are a central ingredient in the kitchen. The traditional bread of the islands, for example, is topped with cherry tomatoes, anchovies, onions and capers. The berries are actually the buds of the plant. After flowering, fruits (cucunciú) form. These look like small cucumbers. Lizards love them and thus spread the seeds across the islands.

Pasta with tuna and capers

How to desalt capers

Caper berries are not pickled in Italy but preserved in salt. If you only rinse this briefly, the capers will remain very salty. But since people in the Lipari Islands like to eat more of them, they have developed other methods of desalting. The simpler one: Place the capers in cold water for 24 hours, changing the water frequently. The more elaborate one: boil the capers in water for 4 minutes, then put them in cold water for another 12 hours, changing the water more often.

Pasta with tuna and capers

Pasta with tuna and capers from the aeolian islands

This pasta celebrates the intense flavours of southern Italy: tuna, capers and the herbs of the Lipari islands bring summer to your table - with a sea breeze.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, pasta dish
Cuisine Italian, with seafood
Servings 4 serves
Calories 486.8 kcal

Ingredients
 

  • 320 g pasta
  • ½ onion
  • 1 tablespoon capers, desalted
  • 25 g raisins
  • 10 olives, green
  • 25 g pine nuts
  • 200 g tuna, in oil
  • 200 g date tomatoes
  • wild fennel
  • 1 handful basil, leaves
  • 5 mint, leaves
  • olive oil, extra virgin
  • salt

Instructions
 

  • Chop the onion and sauté in a pan with a little oil until translucent. Add the capers prepared as above, the raisins, the olives chopped as desired and the pine nuts and sauté.
  • Then add the tuna and the chopped tomatoes and fennel. Season with a little salt and simmer for 10 minutes over medium heat. Turn off the heat and add the mint and basil leaves at the end.
  • While the sauce is cooking, cook the pasta al dente and strain. Immediately toss well in the pan with the sauce and serve.

Nutrition

Calories: 486.8 kcalCarbohydrates: 69.4 gProtein: 26.8 gFat: 11.3 gSaturated Fat: 1.5 gPolyunsaturated Fat: 4.2 gMonounsaturated Fat: 3.9 gCholesterol: 9 mgSodium: 432.5 mgPotassium: 513.4 mgFiber: 4.3 gSugar: 4.3 gVitamin A: 406.6 IUVitamin C: 13.4 mgCalcium: 44.6 mgIron: 2.8 mg
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Buon appetito!

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Reader Interactions

Comments

  1. Dirk

    September 20, 2022 at 6:51 pm

    Liebe Ale,

    das Rezept wird nur auf Englisch angezeigt - da hilft auch das Klicken der deutschen Flagge nichts!

    Liebe Grüße Dirk

    Reply
    • Ale

      September 20, 2022 at 7:03 pm

      Lieber Dirk
      vielen Dank für deine Nachricht.
      Ich sehe das Problem und werde es so schnell wie möglich lösen.
      vielen dank Liebe Grüße, Ale

      Reply

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