Pantry tuna pasta with capers and crunchy breadcrumbs

Based on 9 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“There are, in my opinion, two tricks to excellent tuna pasta—the first is to use canned tuna in oil (or mix drained brined tuna with a little olive oil), the second is to stir through the tuna right at the end of the cooking time to prevent it toughening up and disintegrating into the sauce. This pantry-friendly pasta is inspired by Sicily with its capers, lemons, and breadcrumbs! I blitz up the dried-up ends of sourdough loaves and jar them so I always have some on hand. #stayhomekeepcooking”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g canned whole peeled tomatoes
185 g canned tuna
250 g linguine
red onion
3 cloves garlic
½ tbsp olive oil
4 tbsp breadcrumbs
2½ tbsp olive oil
anchovies
1 tbsp tomato paste
½ tsp chili flakes
1 strip lemon zest
1½ tbsp capers
parsley (for serving)

Utensils

  • cutting board
  • knife
  • 2 bowls
  • fine sieve
  • frying pan
  • cooking spoon
  • pot (large)
  • cup
  • colander
  • Step 1/5

    Finely mince onion, then the garlic cloves. Peel a large strip of lemon zest. Strain canned tomatoes to separate the whole tomatoes from the canned liquid and set both aside. Finely chop parsley for serving.
    • 400 g canned whole peeled tomatoes
    • red onion
    • 3 cloves garlic
    • 1 strip lemon zest
    • parsley (for serving)
    • cutting board
    • knife
    • 2 bowls
    • fine sieve

    Finely mince onion, then the garlic cloves. Peel a large strip of lemon zest. Strain canned tomatoes to separate the whole tomatoes from the canned liquid and set both aside. Finely chop parsley for serving.

  • Step 2/5

    Heat olive oil in a pan over medium-high heat. Add coarse breadcrumbs and fry until crispy. Remove from frying pan and set aside. Lower heat to medium-low and add remaining olive oil to the pan. Once heated, add the red onion and anchovies and sauté until softened., approx. 5 min., using the spoon to break up the anchovies. Add garlic and cook approx. a further 2-3 min, or until very fragrant.
    • ½ tbsp olive oil
    • 4 tbsp breadcrumbs
    • 2½ tbsp olive oil
    • anchovies
    • frying pan
    • cooking spoon

    Heat olive oil in a pan over medium-high heat. Add coarse breadcrumbs and fry until crispy. Remove from frying pan and set aside. Lower heat to medium-low and add remaining olive oil to the pan. Once heated, add the red onion and anchovies and sauté until softened., approx. 5 min., using the spoon to break up the anchovies. Add garlic and cook approx. a further 2-3 min, or until very fragrant.

  • Step 3/5

    Add the drained whole tomatoes to the frying pan and break them up roughly using your spoon. Add chilli flakes, lemon zest, and tomato paste. Fry until most of the liquid has evaporated and the tomatoes are darker in colour, approx. 5 min. Add canned tomato liquid, stir through and let bubble, then bring the heat down to a gentle simmer.
    • 1 tbsp tomato paste
    • ½ tsp chili flakes

    Add the drained whole tomatoes to the frying pan and break them up roughly using your spoon. Add chilli flakes, lemon zest, and tomato paste. Fry until most of the liquid has evaporated and the tomatoes are darker in colour, approx. 5 min. Add canned tomato liquid, stir through and let bubble, then bring the heat down to a gentle simmer.

  • Step 4/5

    Let sauce simmer very gently while you prepare the linguine according to the package instructions. Remove a minute from the given cooking time to ensure an al dente result. Reserve some pasta water for the sauce.
    • 250 g linguine
    • pot (large)
    • cup

    Let sauce simmer very gently while you prepare the linguine according to the package instructions. Remove a minute from the given cooking time to ensure an al dente result. Reserve some pasta water for the sauce.

  • Step 5/5

    Just before adding the pasta, you add the drained tuna and capers and stir gently to only to warm through. Then, while the frying pan is still over a very low heat, add pasta with a splash of the reserved cooking water and toss together. Serve pasta on a large serving plate with breadcrumbs and chopped parsley on top.
    • 185 g canned tuna
    • 1½ tbsp capers
    • colander

    Just before adding the pasta, you add the drained tuna and capers and stir gently to only to warm through. Then, while the frying pan is still over a very low heat, add pasta with a splash of the reserved cooking water and toss together. Serve pasta on a large serving plate with breadcrumbs and chopped parsley on top.