Pasta with Pepper and Tuna Sauce
Pasta with Pepper and Tuna Sauce
Rigatoni in a savoury sauce of leeks, sweet pepper and plum tomatoes with tuna, anchovy and olives, finished with pecorino and basil.
Prep: 15 minutes · Cook: 45 minutes
What Is Pasta with Pepper and Tuna Sauce?
A robust pasta sauce layering sweet leeks and pepper with plum tomatoes, tuna, anchovy and olives, tossed with rigatoni and finished with pecorino and basil.
Why Make Pasta with Pepper and Tuna Sauce?
- A savoury, satisfying seafood pasta
- Tuna and anchovy build deep flavour
- Sweet pepper balances the briny olives
- Pantry-friendly with canned tuna and tomatoes
- A hearty weeknight dinner
Unico Products Used in This Recipe
Ingredients
- 2 anchovy fillets (soaked in milk)
- 1 leek (white part, sliced)
- 4 tbsp olive oil
- 1 yellow sweet pepper (diced)
- 796 mL plum tomatoes
- 225 mL stock or white wine
- salt and pepper (to taste)
- 12 pitted black olives
- 150 g tuna in oil
- 350 g rigatoni
- 2 tbsp pecorino cheese (grated)
- 1 bunch fresh basil
Instructions
- Soak the anchovy fillets in a little milk to remove excess salt; drain and chop.
- Heat the oil in a shallow pan, add the sliced leek and the anchovies and cook a few minutes over low heat.
- Add the diced pepper, then the tomatoes and the stock or wine; season and simmer 20 minutes.
- Just before the end, stir in the chopped olives and tuna.
- Cook the rigatoni in salted boiling water until al dente; drain.
- Toss the pasta with the sauce, sprinkle with pecorino and chopped basil, and serve.
Cooking Tips
- Melt the anchovies into the oil so they dissolve
- Add the tuna at the end so it stays in pieces
- Use a sturdy shape like rigatoni to hold the sauce
- Let the sauce simmer to meld the flavours
- Finish with pecorino and fresh basil
Frequently Asked Questions About Pasta with Pepper and Tuna Sauce
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1. Can I use a different pasta?
Yes; rigatoni or other sturdy tubes work best, but penne or fusilli are fine.
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2. Can I leave out the anchovy?
Yes, though it deepens the flavour; add a little extra salt instead.
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3. Stock or wine?
Either works — wine adds brightness, stock adds savouriness; a mix is good.
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4. How do I store leftovers?
Refrigerate up to 3 days and reheat gently with a splash of water.
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5. Can I add more vegetables?
Yes; extra peppers or some zucchini fit the sauce well.
Cooking Guides & Tips
Pasta with Pepper and Tuna Sauce Made Simple
Pasta with Pepper and Tuna Sauce is a savoury, satisfying bowl built from the pantry. Unico tuna, tomatoes and olives carry the flavour.