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 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course, pasta dish
Cuisine Italian, with seafood
Servings 4serves
Calories 486.8kcal
Ingredients
320gpasta
½onion
1tablespooncapersdesalted
25graisins
10olivesgreen
25gpine nuts
200gtuna in oil
200gdate tomatoes
wild fennel
1handful basil leaves
5mint leaves
olive oilextra 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.