Sicilian tuna pasta with baked capers is so easy to make, with only a few ingredients, and the baked capers give it a surprising twist. The inspiration for this recipe comes from an Irish blog, I still have to check with my Italian colleagues whether this is really Sicilian, but at least I like the idea 🙂
The reason to make this pasta is that it remains incredibly hot. Struggling for hours in the kitchen is not really an option with this weather. A few fresh ingredients, pasta and canned tuna fish make a delicious, easy and healthy recipe.
Sicilian tuna pasta with baked capers
- 300 gram penne
- 4 pieces ripe cherry tomatoes
- 1 can tuna fish 200 gram
- 2 tablespoon caper
- 1 piece chili pepper
- dried oregano
- Heat the water for the pasta, and cook it as indicated on the packaging.
- Heat olive oil in a pan, and bake the capers for a few minutes.
- Meanwhile, cut the chili pepper and the tomatoes into pieces.
- Remove the capers from the pan, and now bake the tomatoes and the chili pepper. Add plenty of oregano.
- Open the can with the tuna fish, and let it drain.
- Add the tuna fish to the tomatoes, and mix well. Also add the capers and the pasta.
- Reduce the heat, and let it simmer for a few minutes so that the flavours can mix. If needed, add some tablespoons of cooking water from the pasta.
- Serve and enjoy.
I fact I made this recipe as I still had a can of tuna fish left from the summer pasta salad with green beans and tuna. Another great starter, and one of the first recipes I ever blogged is a greek tuna fish starter.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.