Fettuccine with Anchovy, Tuna and Cherry Tomatoes (Pasta Al Tonno)
This Mediterranean dish can be adapted to what’s available in your pantry. Canned tuna and anchovies give character to this sauce that will titillate your senses. With added garlic, sunny cherry tomatoes, fresh parsley and toasted breadcrumbs, it’s a true flavour bomb. This is the perfect dish to serve when friends stay for dinner after […]
Ingredients
- 3/4 lb (340 g) fettuccine
- 1/2 cup (40 g) panko breadcrumbs
- 1/4 cup (60 ml) olive oil
- 2 garlic cloves, finely chopped
- 2 anchovy fillets, finely chopped or 2 tsp (10 ml) anchovy paste
- 1/4 tsp red pepper flakes
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 2 cans (170 g each) oil-packed tuna, drained and flaked
- 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped, plus more for serving
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain and lightly oil the pasta.
- Meanwhile, in a small skillet over medium heat, toast the panko in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside in a bowl.
- In the same pot over medium heat, soften the garlic, anchovies and red pepper flakes in the remaining oil for 2 minutes while stirring. Add the tomatoes and continue to cook until they start to burst, about 2 to 3 minutes. Add the pasta, ¼ cup (60 ml) of the reserved pasta cooking water, tuna and parsley. Mix well. Adjust the seasoning. Add more pasta cooking water as needed.
- Divide the pasta among four shallow bowls. Sprinkle with the toasted panko and more parsley. Season with pepper. Serve immediately.
This Mediterranean dish can be adapted to what’s available in your pantry. Canned tuna and anchovies give character to this sauce that will titillate your senses. With added garlic, sunny cherry tomatoes, fresh parsley and toasted breadcrumbs, it’s a true flavour bomb. This is the perfect dish to serve when friends stay for dinner after an afternoon in the pool.