Una Pasta Estiva Recipe

Name: Una Pasta Estiva
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces anchovies, preserved under salt; 8 ounces canned oil-packed tuna (preferably an Italian import marked ventresca, signifying the flesh was cut from the belly of the fish), drained of its preserving oil and gently shredded; 1/4 cup capers preserved under salt, rinsed and dried; 1 small violet-skinned onion, peeled and very finely minced; 2 fat cloves garlic, peeled, crushed, and very finely minced; 1 1/2 pounds ripe tomatoes, peeled, seeded, and finely chopped; 1 teaspoon fine sea salt, plus additional for the water; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 1/2 cup extra-virgin olive oil; Juice of 1 lemon; 12 ounces penne or other short tubular pasta; 1/2 cup fresh oregano leaves; 1/2 cup torn flat parsley leaves

Servings: persons

4 ounces anchovies, preserved under salt
8 ounces canned oil-packed tuna (preferably an Italian import marked ventresca, signifying the flesh was cut from the belly of the fish), drained of its preserving oil and gently shredded
1/4 cup capers preserved under salt, rinsed and dried
1 small violet-skinned onion, peeled and very finely minced
2 fat cloves garlic, peeled, crushed, and very finely minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and finely chopped
1 teaspoon fine sea salt, plus additional for the water
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
1/2 cup extra-virgin olive oil
Juice of 1 lemon
12 ounces penne or other short tubular pasta
1/2 cup fresh oregano leaves
1/2 cup torn flat parsley leaves

1
Rinse the anchovies.
2
Remove the head and bones, dry on paper towels, and crush lightly with a fork.
3
In a large bowl, combine the tuna, anchovies, capers, onion, garlic, tomatoes, salt, chile, olive oil, and lemon juice.
4
Cover the bowl and let the ingredients mingle for an hour or more.
5
Cook the pasta in abundant, boiling, sea-salted water to al dente, draining it but leaving it somewhat wet.
6
Transfer the pasta to a large, shallow bowl.
7
Toss the warm pasta with the cool sauce, carefully coating each strand.
8
Present the pasta then or later, at room temperature.
9
In either case, strew the pasta with the leaves of oregano and parsley just before serving it.

853

kcal

Calories

Fat

111

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 ounces anchovies, preserved under salt, 8 ounces canned oil-packed tuna (preferably an Italian import marked ventresca, signifying the flesh was cut from the belly of the fish), drained of its preserving oil and gently shredded, 1/4 cup capers preserved under salt, rinsed and dried, 1 small violet-skinned onion, peeled and very finely minced, and more.

Yes, Una Pasta Estiva falls under the Pasta & Noodles 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!

Una Pasta Estiva

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions