Sicilian pasta with tuna

Sicilian pasta with tuna
  • Preparation: Minutes
  • Cooking: 30 Minutes
  • Difficulty: Medium
  • Servings: 4 people
  • Cost: Medium


  • 250 g durum wheat dried pasta (spaghetti, linguine, pennette)
  • 250 g cherry tomato sauce
  • 200 g fresh tuna (you can also use canned tuna)
  • 4 anchovies in oil
  • 3 cloves garlic
  • 2 spoons breadcrumbs
  • 1 spoon capers
  • 1 spoon pitted black olives
  • half teaspoons ground oregano
  • half teaspoons ground sage
  • half teaspoons ground rosmary
  • q.s. table salt
  • q.s. extra virgin olive oil


    • – take a big pot and pour enough water to cook the pasta;
    • – put the pot on a stove on high flame;
    • – meanwhile, chop one of the garlic cloves and put it in a large saucepan together with a spoon extra virgin olive oil;
    • – put the saucepan on a stove on medium heat;
    • – add the anchovies and smash them with a fork till they melt;
    • – chop the tuna in cubes and add it into the saucepan (skip this passage if you are using canned tuna);
    • – stir well till the tuna get lightly roasted, then pour the tomato sauce;
    • – bring to boil, then add the capers and the olives (if you are using canned tuna, add it now);
    • – meanwhile put the pasta in the pot with the boiling water together with a spoon of table salt;
    • – as soon as the pasta cooks, drain it and put it onto the saucepan;
    • – stir well for a minute, then remove the pan from the stove;
    • – take another saucepan and pour 2 spoons extra virgin oil onto it;
    • – chop the remaining garlic and  add it to the saucepan ;
    • – put the saucepan on the stove on medium heat;
    • – as soon as the oil starts to fry, put 2 spoonfuls breadcrumbs, the ground spices and a pinch of table salt;
    • – stir well till the breadcrumbs absorb the oil;
    • – make the crumbs roasting for about 30 seconds;
    • – remove the saucepan from the stove;
    • – season the pasta with the roasted breadcrumbs;


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