Equipment
Ingredients
Sauce Base
- 1 garlic, peeled and crushed
- 100 g onion, finely chopped
- 45 ml olive oil
- 6 anchovies, mashed
Sauce Aromatics
- 240 ml tomato, peeled, seeded, and chopped
- 15 g pine nuts
- 20 g currants
- 2 g salt, to taste
- 1 g black pepper, freshly ground, to taste
- 340 g tuna, rinsed and drained
Pasta
- 3800 ml water
- 18 g salt
- 450 g tagliatelle
Finishing
- 9 g parsley, finely minced
- 55 g breadcrumbs, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 475 kcal
- Protein
- 26 g
- Carbohydrates
- 62 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 436 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 27 mg
- Potassium
- 495 mg
- Calcium
- 70 mg
- Iron
- 5.9 mg
- Magnesium
- 108 mg
- Phosphorus
- 426 mg
- Zinc
- 2.6 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.10 mg
- Niacin
- 5.0 mg
- Folate
- 24 mcg
- Water
- 101 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat olive oil in a skillet over medium heat. Sauté the crushed garlic and chopped onion until the onion reaches a pale golden color, about 10 to 12 minutes.
Remove the garlic clove from the skillet and discard it.
Add the mashed anchovies to the skillet. Stir with a wooden spoon until they have completely dissolved into the oil.
Stir in the chopped tomatoes, pine nuts, currants, salt, and pepper. Simmer over medium heat for 7 to 10 minutes, then remove from heat and set aside.
Bring 3800ml of water to a boil in a large pot. Add 18g of salt.
Add the pasta to the boiling water and cook until al dente according to package directions.
Reserve approximately 60ml of the pasta cooking water, then drain the pasta.
Flake the drained tuna into small pieces using a fork.
Mix the flaked tuna into the prepared anchovy and tomato sauce.
Toss the cooked pasta with the majority of the sauce. If the mixture appears dry, add 1 to 2 tablespoons (15-30ml) of extra-virgin olive oil or reserved pasta water.
Plate the pasta and top with the remaining sauce, minced parsley, and toasted breadcrumbs. Serve immediately.
Chef's Notes
- When toasting pine nuts, watch them closely as they can burn very quickly. A light golden brown is ideal.
- The quality of the oil-packed tuna is paramount. Opt for albacore packed in good quality olive oil for the best flavor and texture.
- Don't be afraid of the anchovies; they melt into the sauce and provide a deep, savory foundation rather than a fishy taste.
- Reserve more pasta water than you think you'll need. It's a fantastic emulsifier and can bring a dry sauce to life.
- The ratio of currants to pine nuts can be adjusted to your preference. For a sweeter dish, add a few more currants; for more nuttiness, increase the pine nuts.
Storage
Refrigerator: 2 days — Store in an airtight container; pasta may absorb sauce over time.
Reheating: Warm in a skillet over medium-low heat with a splash of water to loosen the sauce.
Troubleshooting
Sauce is too dry and does not coat the pasta
Cause: The pasta absorbed too much moisture or the oil was insufficient
Fix: Stir in reserved pasta water 15ml at a time or add a splash of olive oil until emulsified
Prevention: Reserve more pasta water than needed before draining
Cultural Context
This pasta dish, often referred to as 'Pasta con Tonno, Acciughe, Pinoli e Uvetta,' hails from the Sicilian coast of Italy. It beautifully balances the briny, umami-rich flavors of anchovies and tuna with the sweetness of currants and the nutty crunch of pine nuts, reflecting the island's historical trade routes and diverse culinary influences.
