Fedelini with Tuna Ragu Recipe

Name: Fedelini with Tuna Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.5-ounce) can diced tomatoes; 1 large clove garlic, lightly crushed; 2 teaspoons finely chopped fresh Italian flat-leaf parsley; 1 tablespoon extra-virgin olive oil; 1/8 teaspoon fine sea salt, or to taste; 1/4 teaspoon red pepper flakes; 1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil, not drained; 1 or 2 best-quality imported Italian or Spanish anchovy fillets in olive oil, coarsely chopped; 1 teaspoon capers, drained and minced; 3 ounces dried fedelini or cappellini (angel hair pasta)

Servings: persons

1 (14.5-ounce) can diced tomatoes
1 large clove garlic, lightly crushed
2 teaspoons finely chopped fresh Italian flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt, or to taste
1/4 teaspoon red pepper flakes
1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil, not drained
1 or 2 best-quality imported Italian or Spanish anchovy fillets in olive oil, coarsely chopped
1 teaspoon capers, drained and minced
3 ounces dried fedelini or cappellini (angel hair pasta)

1
Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit.
2
Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes.
3
Turn the heat on to medium and bring to a simmer.
4
Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes.
5
(Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
6
Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley.
7
Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
8
While the sauce is cooking, bring a pot of salted water to a boil.
9
Add the pasta and stir to separate the noodles.
10
Cook, according to the manufacturers instructions, until al dente.
11
Drain the pasta, reserving 1/2 cup of the cooking liquid.
12
Return the pasta to the pot and spoon some of the sauce over it.
13
Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce.
14
Transfer the pasta to a bowl, top with additional sauce, and eat.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14.5-ounce) can diced tomatoes, 1 large clove garlic, lightly crushed, 2 teaspoons finely chopped fresh Italian flat-leaf parsley, 1 tablespoon extra-virgin olive oil, and more.

Yes, Fedelini with Tuna Ragu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fedelini with Tuna Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions