aeolian islands

This beautiful fresh tuna pasta recipe from the Aeolian Islands with typical Southern Italian ingredients is the perfect way to bring a taste of the Mediterranean to your table.

Fresh tuna pasta all'eoliana from the Aeolian Islands

400 g tagliatelle (or spgahetti)

tuna

piccadilly tomatoes (or other sauce tomatoes)

olives

capers (salted

parsely

garlic

peperoncino (fresh red chili pepper)

extra virgin olive oil

(for

black pepper (to taste)

Put a large pot of water on to boil for pasta. Add salt once it starts to boil and bring to the boil again&nbsp;

Wash the capers well if they have been preserved in salt. Peel and chop the garlic finely. Cut the olives into small slices. Wash the tomatoes and cut them in half. Remove the seeds from the peperoncino and chop into small pieces.

Heat the olive oil over a medium heat in a deep frying pan or skillet. Add the garlic and the tomatoes. When they start to soften, add the capers, the olives and the finely chopped chili pepper.&nbsp;

Season with a little salt (not too much because the olives and capers are already salty) and cook for 10 minutes to reduce the sauce but without losing the fresh flavour of the ingredients.

Cut the tuna into chunks and chop the parsley.  Turn up the heat and add the tuna and parsley to the sauce and cook for another 2 minutes. The tuna must remain a bit pink.&nbsp;

In the meantime make the sauce.

Cook the pasta al dente according to the instructions on the packet., Save a little of the pasta cooking water. Then drain the pasta and put it in the pan with the sauce.  Mix everything together well, adding a little pasta cooking water if the sauce seems dry. Serve immediately sprinkled with a little chopped parsley.

Finish the dish

This was really nice on a summer evening. Bright &amp; light. I didn’t have parsley, so used fresh basil and a little garlic chives. Perfect with a thin tagliatelle

This looks like such a fantastic pasta dish. I have been looking for new recipes to incorporate fish in my diet. This will be a lovely addition.

Mmm the flavours of Sicily! I love Mediterranean food so much. This looks lovely

I've made something very similar and we loved it.I really like the flavor combinations used in Sicilian (and apparently also Alleolian) cooking.

Such great flavours in this I love capers in pasta dishes, must give this a twirl sometime real soon!

I'm an absolute fiend for seafood, so I imagine that this could be a regular dish in our house

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