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Sicilian tuna pasta

Name: Sicilian tuna pasta
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 10 Jun 24
Updated: 12 Jun 24

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.

Easy
June 2024

Test kitchen approved

Serves 2
Hands-on time 20 min

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

Dairy-free recipes

Nutrition: per serving

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

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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

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Method

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).
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.