10 Minute Tuna Pasta

This quick recipe combines al dente fusilli with savoury canned tuna, juicy cherry tomatoes, and briny capers, creating a harmonious blend of flavours. Perfect for busy days, this dish offers a satisfying taste of Italian cuisine without the wait.

PREPARATION:

1. Fill a large pot with water and bring to a boil.
2. Chop the cherry tomatoes into 4 quarters and set aside.
3. Once the water comes to a boil, add 1 Tbsp sea salt, quickly stir and allow to dissolve.
4. Add the fusilli pasta and set the timer for the time indicated on the packet.
5. Heat approx. 5 Tbsp of EVOO in the saucepan on medium heat and add 1-2 Tbsp of water.
6. Add the crushed garlic and stir. Let it cook over medium heat until it becomes golden, then add cherry tomatoes and mix.
7. While the cherry tomatoes and garlic are simmering, crush the whole peeled tomatoes then use the tomato crusher to crush the cherry tomatoes as they simmer too.
8. Next, add the capers, crushed peeled tomatoes and stir.
9. Add the tuna, breaking it down into small pieces and stir to allow it to meld with the flavours of the sauce.
10. Add a generous amount of chopped parsley, and a sprinkle of salt, and pepper. Continue to stir the sauce while breaking up the tuna chunks as much as possible.
11. Once the pasta is cooked, strain the pasta and add it to the sauce.
12. Reserve a mug of pasta water and add a portion to the sauce and pasta. Stir the mixture for a minute then turn off the heat and give the pasta a toss until all the ingredients combine well.
13. Scoop the desired amount of tuna pasta onto a plate, top with some fresh parsley, a sprinkle of chilli flakes… and eat up!

Vincenzo's tip
Look for pasta that’s slow-dried at low temperatures. It holds sauces better and gives a better eating experience.