Orecchiette Pasta with Tuna, Capers, and Olives
Serves 4
Shopping List:
Orecchiette Pasta
Ortiz White Tuna in Olive Oil
Talatta Anchovy Fillets
iContandini Sundried Cherry Tomatoes
Pitted Taggiasca Olives
Capers in Salt
Verdicchio Dei Castelli di jesi
When it comes to making quick, delicious pasta sauces, Italians hold jarred tuna in high regard. This simple, classic dish can be freshly prepared in just 15 minutes with no measurements needed!
1. Begin heating a large pot of water for the pasta. When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time.
2. Meanwhile, place the tuna wedges (drained) in a heatproof steel bowl. Add to the bowl ½ a jar of olives (drained, use your fork to scoop), a spoonful of capers (rinsed), ⅓ jar of the cherry tomatoes (drained and sliced), 1-2 anchovies (smashed with the back of your knife, and chopped). Add more or less of these add-ins to taste. Add several glugs of olive oil to the bowl (about ¼ cup), plus the juice and zest of one lemon.
3. Boil another pot of water on the stove. Place the tuna bowl on top of the boiling water and let the steam warm the tuna bowl. Stir, and gently break up the tuna as it warms.
4. When the pasta is al dente, drain and transfer to the bowl with the tuna. Salt and pepper to taste. Toss everything together, and serve.
5. Pair with an Italian wine that’s crispy with a bit of acidity, such as Verdicchio.
Buon Appetito!
Pantry List:
Olive Oil
1 Lemon
Salt & Pepper