FETTUCCINE WITH PRESERVED TUNA, CAPERS, AND OLIVES
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook just until al dente, about 7 minutes.
- Meanwhile, heat the oil in a wide, deep sauté pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers.
- Reserve 1/4 cup of the cooking liquid, then strain the pasta. Stir the olives and tuna into the sauce, then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again.
- To serve, divide the hot pasta among individual warmed bowls, topping each serving with some chopped parsley.
- Flavor Building
- Add 1/2 teaspoon chopped fresh rosemary to the sauce along with the black pepper.
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M Usman Mehra
[email protected]I'm going to try making this dish with fresh tuna next time.
Qadeer Tanoli
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks.
Desiree Gandar
[email protected]I'm not sure what I did wrong, but my dish turned out really oily.
Asim butt
[email protected]I found this recipe to be a bit bland.
Barbra Cheruto
[email protected]This dish is a bit too salty for my taste.
Nathan Crawley
[email protected]I've made this dish several times and it's always turned out great. It's a great way to use up leftover tuna.
Jannah Al-Maktoum
[email protected]This recipe is a keeper! It's easy to make and it's always a crowd-pleaser.
Leano Plaatjies
[email protected]I'm not a big fan of preserved tuna, but I really enjoyed this dish. The capers and olives added a nice briny flavor.
Eqra Khan
[email protected]I made this for dinner last night and it was a hit! My family loved it.
Dipu Kumer
[email protected]This dish was absolutely delicious! The combination of the preserved tuna, capers, and olives was perfect. I will definitely be making this again.