Pasta with sun-dried tomatoes and tuna

Ingredients

• 350 grigatoni
• 150 gsun-dried tomatoes in oil
• 250 gtuna in oil
• 2 clovesgarlic
• 2 tablespoonssalted capers
• ½ glassdry white wine
• to tastechopped parsley
• 3–4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Prepare tomatoes

   Drain the sun-dried tomatoes from their preserving oil and chop them into small pieces. Desalt the capers by rinsing them several times in cold water.

2. 2

   Prepare parsley

   Wash and dry the parsley, remove the leaves and chop them. Drain the tuna and flake it with a fork.

3. 3

   Prepare garlic

   Peel and rinse the garlic cloves, cut them in half and remove the small green shoot inside. Chop them or leave them whole so you can remove them later, as you prefer.

4. 4

   Warm the oil

   Pour 3–4 tablespoons of oil into a large, deep-sided frying pan. Let the garlic and chopped chilli turn lightly golden.

5. 5

   Cook tomatoes

   Add the sun-dried tomatoes and cook them for a few minutes, then stir in the capers.

6. 6

   Add tuna

   After a few minutes, add the tuna and pour in the white wine. Stir carefully and let the alcohol evaporate.

7. 7

   Boil the pasta

   Cook the pasta in plenty of salted water and drain it 2 minutes before the time stated on the packet. Reserve a little of the pasta cooking water.

8. 8

   Combine ingredients

   Add the pasta to the pan with the sun-dried tomatoes and tuna, then adjust the salt. Mix carefully and add a small ladleful of pasta water.

9. 9

   Finish the pasta

   Finish cooking the pasta in the pan. Just before taking it off the heat, add some chopped parsley, freshly ground black pepper and a drizzle of oil.

10. 10

    Toss and serve

    Toss the pasta thoroughly to bring it together, then divide it between plates and serve.

What is pasta with sun-dried tomatoes and tuna?

This Italian-style first course pairs pasta with tuna, capers and sun-dried tomatoes for a salty, savoury sauce. It draws on familiar pantry ingredients and is suited to a quick home-cooked meal.

Rigatoni’s ridges and hollow centre catch the flakes of tuna and pieces of tomato. The sauce comes together in the pan while the pasta finishes cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 34g protein, 76g carbs, 25g fat.

The pasta supplies most of the carbohydrates, while tuna contributes much of the protein. Oil from the tuna and tomatoes, along with the olive oil, accounts for much of the fat. Pair a serving with a generous green salad or vegetables for a more balanced plate.

The key ingredients

Sun-dried tomatoes: drain them before chopping so the sauce does not become excessively oily. Their concentrated flavour brings sweetness and savouriness to the dish.

Capers: rinsing them several times in cold water reduces their surface salt. Taste before adding extra salt to the finished pasta.

Tuna: drain it and break it into flakes rather than a fine mash, so it stays in distinct pieces through the sauce.

Build flavour in the pan

Garlic and chilli: let them turn lightly golden in the oil, rather than dark brown, which can make the garlic taste bitter. Leaving the cloves whole makes them easier to remove before serving.

White wine: stir it through after adding the tuna and allow it to evaporate before the pasta goes in. This gives the sauce time to reduce without leaving a sharp wine aroma.

Finish the pasta in the sauce

Two minutes early: drain the rigatoni before it is fully cooked, then let it finish in the pan with the tuna mixture. The pasta should be tender but still have a little bite.

Pasta water: add a small ladleful when you combine the ingredients. Its starch helps loosen the sauce and coat the pasta; add more only if the pan looks dry.

Season and serve

Salt carefully: the capers, tuna and salted cooking water all contribute seasoning. Taste the sauce before adding more salt.

Parsley and pepper: stir them in just before taking the pan off the heat to preserve their fresh aroma. Serve straight away while the sauce is glossy.

What to serve alongside

A simple green salad or steamed vegetables make a fresh contrast to the rich, savoury sauce. Keep the side lightly dressed so it does not compete with the capers and tomatoes.

Crusty bread can be served alongside to mop up any sauce left on the plate.

Recipe notes & tips

• Reserve the pasta water before draining; it is difficult to replace once poured away.
• Rinse the capers well, then taste the sauce before seasoning with salt.
• Drain the tomatoes and tuna thoroughly to keep excess oil from pooling in the pan.
• Keep the garlic cloves whole if you would like to remove them before serving.
• Add the parsley and freshly ground pepper at the end for a fresher finish.

Variations

• Add lemon: finish with a little grated lemon zest for a bright note.
• Use another pasta shape: choose a short shape with ridges or hollows to catch the sauce.
• Increase the chilli: add more chopped chilli for a hotter version.
• Add olives: stir in sliced black olives with the capers for another briny flavour.
• Use fresh parsley generously: add extra at the end for a more pronounced herbal finish.

Common mistakes to avoid

• Burning the garlic: keep the heat moderate and take the pan off the heat if it starts browning too quickly.
• Skipping the caper rinse: rinse them several times in cold water so their salt does not overwhelm the sauce.
• Overcooking the pasta: drain it 2 minutes before the packet time and finish it in the pan.
• Adding too much pasta water: start with one small ladleful and add more only if the sauce needs loosening.
• Salting before tasting: check the sauce first because the capers and tuna can already be salty.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan with a splash of water, stirring until hot throughout; the pasta may soften as it sits.

Frequently asked questions