Pasta With Tuna, Anchovies, Pine Nuts and Currants
Updated March 7, 2017
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 whole garlic clove, peeled and crushed in one piece
1 small onion, finely chopped
3 tablespoons extra-virgin olive oil, plus additional if needed
6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed
1 cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds)
2 tablespoons pine nuts
2 tablespoons currants
salt and freshly ground black pepper to taste
4 quarts water
1 tablespoon coarse sea salt
1 pound thin pappardelle or tagliatelle
12 ounces canned albacore tuna packed in olive oil, rinsed and drained
3 tablespoons finely minced flat-leaf parsley
½ cup toasted bread crumbs
Nutritional analysis per serving
70 grams carbs; 14 milligrams cholesterol; 543 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 5 grams fiber; 1966 milligrams sodium; 30 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
- Step 2
Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
- Step 3
Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.
Private Notes
Comments
Don’t make the mistake I did and read “one tablespoon course kosher salt” as the salt that goes in the sauce! (i also accidentally threw in half a snack pack of choc covered raisins thinking they were plain, but managed to spoon out almost all before they melted. LOL) I thought that amount of salt seemed like a bit much, and didn’t have course kosher salt— so I added 3/4 tablespoon fine sea salt, which was actually not bad! (i used 2 cups pulsed canned san marzano tomatoes, then added some extra fresh pulsed tomato at the end to dilute the saltiness). I had big pappardelle noodles which was fine. excited to make this again when I am more practiced, it was easy when a food processor was used for onion and tomato, and really delicious
A bit dry as written, but next time I’ll simply add a little more tomato.
Use 6 Oz Tuna but make full recipe. Feeds two generously and it’ll be saucy enough. Optional, at end, steam 2 handfuls fresh spinach on top. Squeezed lemon juice to finish, on plate.