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Tarted Up Tuna Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The quickest, easiest and tastiest pasta recipe on the planet.

The quickest, easiest and tastiest pasta recipe on the planet.

Ingredients

Serves: 2

Metric Cups
  • 50 grams anchovies
  • 185 grams tuna (in oil)
  • 250 grams pasta (penne is good)
  • 1 slice butter (thick slice)
  • 1 handful fresh parsley (chopped - optional)
  • 1¾ ounces anchovies
  • 6½ ounces tuna (in oil)
  • 8⅚ ounces pasta (penne is good)
  • 1 slice butter (thick slice)
  • 1 handful fresh parsley (chopped - optional)

Method

Tarted Up Tuna Pasta is a community recipe submitted by Sambo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

I have made this dozens of times and even those 'I don't like anchovy' types really enjoy it!

  • Cook the pasta and when it is three minutes away from being ready, melt the butter in a saucepan over a low to medium heat.
  • Once it has melted, add the drained tuna, then the anchovies with their oil. Using a fork, mash the anchovies into the tuna. You’ll find that in a matter of moments, they will all but disappear as they dissolve into the tuna.
  • As soon as the fish has blended together, remove from the heat or the mixture will become dry.
  • Drain the pasta and stir the fish mixture through it. This is a ‘mix in’ rather than ‘sit on top’ sort of pasta sauce.
  • If you are using parsley, be generous as it adds a really fresh flavour to the dish. Plus it creates the illusion that you've gone to loads of effort, which you blatantly haven't had to. Can't wait to read your reviews!
  • I have made this dozens of times and even those 'I don't like anchovy' types really enjoy it!

  • Cook the pasta and when it is three minutes away from being ready, melt the butter in a saucepan over a low to medium heat.
  • Once it has melted, add the drained tuna, then the anchovies with their oil. Using a fork, mash the anchovies into the tuna. You’ll find that in a matter of moments, they will all but disappear as they dissolve into the tuna.
  • As soon as the fish has blended together, remove from the heat or the mixture will become dry.
  • Drain the pasta and stir the fish mixture through it. This is a ‘mix in’ rather than ‘sit on top’ sort of pasta sauce.
  • If you are using parsley, be generous as it adds a really fresh flavour to the dish. Plus it creates the illusion that you've gone to loads of effort, which you blatantly haven't had to. Can't wait to read your reviews!
  • Tell us what you think

    What 1 Other has said

    • Delicious! Cooked it for both us of, but she was late and I'd eaten nearly all of it by the time she got home!

      Posted by Neil_in_Norfolk on 24th October 2012
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