allascolana

Spaghetti all’Ascolana is a fast and easy to make olive and tuna spaghetti recipe from the Ascoli Piceno province in the Marche region of Italy. The star of this dish is large green olives called Ascolana olives which the province is famous for. Of course, you can use other types of green olives. Perfect for weeknights and family meals. Can be ready in 30 minutes!

Olive and tuna spaghetti all'Ascolana recipe from Marche

spaghetti

tuna

olives

anchovy

garlic

parsley (chopped)

red peperoncino or 1/2 tsp peperoncino flakes (chopped)

(for

black pepper. (to taste)

extra virgin olive oil.

Drain and chop the tuna, peel the garlic and chop the fresh peperoncino if using. (remove the seeds to make it less spicy). Cut the olives into halves or rounds. If they still have stones, you’ll have to pit them. Chop the parsley.

Prepare the ingredients

Heat the oil with the garlic cloves and peperoncino in a heavy pan. Add the pitted and chopped olives. Let everything fry for a few minutes, then add the tomato passata (puree) and a little salt and pepper, mix, cover and cook for about ten minutes. Add the drained and chopped tuna, the chopped anchovies and the chopped parsley. Stir,continue cooking for another 5-10 minutes and turn off the heat. Remove the garlic cloves.

Make the sauce

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, save some pasta cooking water and drain. Add the pasta to the Ascolana sauce and mix everything together. If the sauce seems dry, add a little of the pasta cooking water. Serve with more chopped parsley and red chilli if required.

Cook the pasta and finish the dish

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