Lunchbreak: Tomato & Tuna Pasta

Midday News

Bart van Olphen, author of Veggies & Fish


Tomato & Tuna Pasta

Shortly after the start of the COVID-19 pandemic, celebrated Italian chef Massimo Bottura launched a fantastic daily cooking show on Instagram. One of his ideas? Cook something today and use the leftovers in another dish tomorrow. This pasta with tomato and tuna sauce serves two, with enough to also make my Pasta al Forno.



Salt and pepper, to taste

16 ounces (455 g) gnocchetti sardi, or other small pasta shape

Extra virgin olive oil

2 shallots, finely chopped

1 red chile, seeded and finely chopped

2 garlic cloves, finely chopped

3 salted anchovy fillets, soaked to remove excess salt and drained

2 tablespoons white wine

4 cups (600 g) cherry tomatoes

2 tablespoons capers, rinsed and drained

2 teaspoons red wine vinegar

2 rosemary sprigs

2 thyme sprigs

Three 5-ounce (142 g) cans of tuna, drained

2 basil sprigs, leaves only


Bring a medium saucepan of salted water to a boil and cook the pasta according to the package directions, until al dente.

Meanwhile, heat a splash of olive oil in a large frying pan over medium-high heat and cook the shallots and chile until softened, 1 minute. Add the garlic and anchovies and stir until the anchovies have melted, 1 to 2 minutes. Deglaze the pan with the wine before adding the tomatoes, capers, vinegar, rosemary, and thyme. Lower the heat, cover, and simmer for 10 minutes to allow the flavors to combine.

Remove the rosemary and thyme sprigs from the sauce. Fold in the tuna.

Drain the pasta and add to the pan with the tomato-tuna sauce.

Garnish with the basil, drizzle with some olive oil, and finish with freshly ground pepper.

*Recipe from Veggies and Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking © 2020 by Bart van Olphen. Photographs copyright © 2020 by David Loftus. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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