Fettuccine With Preserved Tuna, Capers, And Olives

Name: Fettuccine With Preserved Tuna, Capers, And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound dried fettuccine; 1/4 cup extra virgin olive oil; 2 teaspoons minced garlic; 6 anchovy fillets, rinsed, dried, and minced; 1 1/2 cups canned tomato puree; 1 tablespoon capers, rinsed and chopped; 1/4 cup Gaeta olives, pitted and chopped; 14 ounces excellent-quality tuna preserved in olive oil; Freshly ground black pepper; 2 tablespoons chopped flat-leaf parsley

Servings: persons

Coarse salt
1 pound dried fettuccine
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
6 anchovy fillets, rinsed, dried, and minced
1 1/2 cups canned tomato puree
1 tablespoon capers, rinsed and chopped
1/4 cup Gaeta olives, pitted and chopped
14 ounces excellent-quality tuna preserved in olive oil
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

1
Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes.
2
Meanwhile, heat the oil in a wide, deep saute pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers.
3
Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again.
4
To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.
5
Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper.

1032

kcal

Calories

114

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 11 ingredients. The key ingredients include: Coarse salt, 1 pound dried fettuccine, 1/4 cup extra virgin olive oil, 2 teaspoons minced garlic, and more.

Yes, Fettuccine With Preserved Tuna, Capers, And Olives 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!