Pasta with tuna, anchovies, pine nuts and currants

Name: Pasta with tuna, anchovies, pine nuts and currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole garlic clove, peeled and crushed in one piece; 1 small onion, finely chopped; 3 tablespoons extra-virgin olive oil, plus additional if needed; 6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed; 1 cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds); 2 tablespoons pine nuts; 2 tablespoons currants; salt and freshly ground black pepper to taste; 4 quarts water; 1 tablespoon coarse sea salt; 1 pound thin pappardelle or tagliatelle; 12 ounces canned albacore tuna packed in olive oil, rinsed and drained; 3 tablespoons finely minced flat-leaf parsley; 1/2 cup toasted bread crumbs

Servings: persons

1 whole garlic clove, peeled and crushed in one piece
1 small onion, finely chopped
3 tablespoons extra-virgin olive oil, plus additional if needed
6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed
1 cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds)
2 tablespoons pine nuts
2 tablespoons currants
salt and freshly ground black pepper to taste
4 quarts water
1 tablespoon coarse sea salt
1 pound thin pappardelle or tagliatelle
12 ounces canned albacore tuna packed in olive oil, rinsed and drained
3 tablespoons finely minced flat-leaf parsley
1/2 cup toasted bread crumbs

1
In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes.
2
Remove the garlic.
3
Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil.
4
Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes.
5
Set this mixture aside.
6
Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente.
7
Reserve some cooking water in case you need it to thin the sauce.
8
Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well.
9
Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top.
10
Serve immediately sprinkled with the parsley and toasted bread crumbs.

960

kcal

Calories

102

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1 whole garlic clove, peeled and crushed in one piece, 1 small onion, finely chopped, 3 tablespoons extra-virgin olive oil, plus additional if needed, 6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed, and more.

Yes, Pasta with tuna, anchovies, pine nuts and currants 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!