This tuna pasta sauce is inspired by a recipe by Italian chef Maria Landis.
For those who are a bit familiar with Belgian politics (optional) Maria used to be the personal chef for former prime minister Guy Verhofstadt. Born in Sardinia, Maria was the one who knew perfectly well how to translate his love for Italian cuisine on his plate.
15 Minute Tuna Pasta Sauce
Her cookbook was a great success when published in 2009.
I just had to have that book because I was so excited bout her food! This quick and easy pasta sauce with chunky tuna and tomatoes is one of her recipes. Simple, clean and very easy to prepare but a success dish whenever I make it at home.
Another pasta sauce for Maria I love so much is her lemon cream sauce!
If there’s one thing that I always have in my pantry, then that must be canned fish. And to be more specific: canned tuna. That might not sound like it but you can make a bunch of recipes and meals with canned tuna, even last minute!
One of the reasons I always have canned tuna at home, is to make a vitello tonnato. That’s a dish that the hubs and me absolutely adore. Thinly sliced pork or veal roast covered with a canned tuna and mayo sauce.
To die for.
And this chunky tomato tuna sauce for pasta right here below is another reason why I like to stock up on canned tuna from time to time. Just like the tuna, pasta in any shape or form is also an ingredient that you can always find in my kitchen.
And so are canned tomatoes, chopped or pureed. Long story short: that entire recipe is a lovely last minute dinner here at home.
Looking for a funky spaghetti sauce? Try this easy pasta tuna sauce: al dente penne with a chunky tuna and tomato sauce... Ready in 15 minutes!
- 10,5 oz dry pasta (300 g)
- 17 oz canned whole tomatoes (200 g)
- 5,5 oz canned tuna (155 g), drained
- 1 large garlic clove sliced
- 1 tsp red chili chopped
- 4 tbsp olive oil
- 2 tbsp capers in brine
- a handful fresh parsley chopped
- Cook the pasta until al dente and drain it. In the meantime make the tuna sauce. Pour the olive oil in a large pan and add the sliced garlic and chopped red chili. Then place the pan over medium heat and gently fry the garlic and chili for 3 minutes until golden.
- Pour in the canned tomatoes, mash them up a little and cook them in the hot oil for 7 minutes.
- Season the chunky tomato sauce with a pinch of pepper and salt. Add the drained tuna together with the capers to the tomato sauce.
- Stir the sauce well and break up the biggest tuna lumps. Cook for another 2 minutes. Check the seasoning and add extra pepper or salt to taste if necessary. Stir in the freshly chopped parsley. Add the cooked pasta and give it all a very good stir. Scoop the pasta and tuna sauce onto deep plates. Sprinkle with extra freshly chopped parsley and serve.