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
Sicilian tuna pasta with baked capers is a very easy and healthy recipe, ideal as a light lunch or meal during hot summer days. The baked capers give it a special twist and a special gourmet feeling.
- 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.