in Italy

Tortiglioni with tuna, capers and anchovies

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Ingredients for 4 servings:

  • 2 cans of tuna in oil
  • 1 clove(s) garlic
  • 10 basil leaves
  • 6 anchovy fillets, pickled
  • 50 g capers, pickled
  • 400 g tomatoes, fresh or from a can (chunked)
  • Salt
  • Black pepper, freshly ground
  • 400 g pasta (tortiglioni)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tortiglioni con tonno, capperi e acciughe

Drain the tuna, reserving the oil. Peel and finely chop the garlic clove. Wash the basil leaves, pat dry, and roughly chop. Wash the anchovy fillets and chop them with the drained capers. Heat the tuna oil in a large pan. Sauté the garlic, then add the tomatoes and simmer for 15 minutes. Add the tuna pieces, torn apart with a fork, along with the anchovy fillets and capers. Mix well and season with salt and pepper. Cook the tortellini in salted water until al dente, drain, and toss well with the sauce. Garnish with the basil leaves and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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