Sicilian tuna pasta

Sicilian tuna pasta

This quick and easy tuna pasta is ready in under half an hour and brings the fresh, vibrant flavours of the southern Italian coastline right into your kitchen. It has it all: saltiness from anchovies and capers, sweetness from raisins, heat from chilli and sourness from lemon zest and juice. Give it a go.

Sicilian tuna pasta

Find more tuna recipes for when you want a meal that’s easy but delicious here.

  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

This quick and easy tuna pasta is ready in under half an hour and brings the fresh, vibrant flavours of the southern Italian coastline right into your kitchen. It has it all: saltiness from anchovies and capers, sweetness from raisins, heat from chilli and sourness from lemon zest and juice. Give it a go.

Find more tuna recipes for when you want a meal that’s easy but delicious here.

Nutrition: per serving

Calories
681kcals
Fat
23g (2.9g saturated)
Protein
30g
Carbohydrates
79g (14g sugars)
Fibre
7.2g
Salt
3g

Ingredients

  • 200g linguine or other long pasta
  • 1 tbsp olive oil
  • 1 tsp fennel seeds
  • ½ red chilli, finely sliced
  • 3 anchovy fillets in oil, roughly chopped
  • ½ fennel bulb, finely chopped, any fronds reserved
  • 50ml dry white wine
  • 30g raisins
  • 30g capers
  • 20g pine nuts
  • 112g tin good quality tuna in oil (we used Ortiz), drained
  • Finely grated zest and juice 1 lemon
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Bring a large pan of salted water to the boil and add the linguine. Cook for 9-10 minutes until al dente. Meanwhile, put a large frying pan over a medium heat with the oil and add the fennel seeds. Once sizzling, add the chilli and anchovies and stir for a minute until the anchovies dissolve into the oil. Add the fennel and sauté until soft (about 7 minutes).
  2. Pour in the wine and add the raisins, capers, pine nuts and drained tuna. Simmer to heat through, stirring gently to keep the tuna in larger pieces if possible. By now the pasta should be ready. Drain it and add to the pan with a splash of its water, then add the lemon zest and a squeeze of juice. Season with salt and pepper, then toss to coat the pasta well. Taste and add more lemon juice if needed, then divide between bowls and top with any reserved fennel fronds.

Nutrition

Calories
681kcals
Fat
23g (2.9g saturated)
Protein
30g
Carbohydrates
79g (14g sugars)
Fibre
7.2g
Salt
3g

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Tuna and anchovy pasta

Tuna pasta gets a makeover in this easy recipe. A...

Save recipe icon Save recipe icon Save recipe

Easy student recipes

Crunchy-melty tuna and broccoli pasta bake

This gorgeous pasta bake is exactly what is says on...

Save recipe icon Save recipe icon Save recipe

Italian pasta recipes

Sicilian-style pasta with cauliflower, currants, saffron and pine nuts

This vegetarian cauliflower, currant and pine nut pasta recipe is...

Save recipe icon Save recipe icon Save recipe

Quick Italian midweek meal recipes

Linguine with roasted tomatoes, prawns, garlic and basil

This linguine with roasted tomatoes, prawns, garlic and basil recipe...

Save recipe icon Save recipe icon Save recipe

Creamy pasta recipes

Creamy trout and caper linguine

This new pasta classic proves cooking fish is easier than...

Save recipe icon Save recipe icon Save recipe

Summer pasta recipes

Sicilian sausage pasta

Spice up your midweek suppers with this super speedy Sicilian...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.