Pasta with Tuna, Anchovies, and Bottarga
Category: Pasta
Servings: 4
This Pasta with Tuna, Anchovies, and Bottarga recipe combines the flavors of the Mediterranean in a delicious, simple dish that’s both savory and satisfying. The rich combination of tuna, anchovies, and bottarga creates a wonderful balance of saltiness, while the fresh parsley and chili pepper add a touch of brightness and heat. Perfect for a weeknight meal or a special occasion, this dish is as quick to prepare as it is delightful to eat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Tuna in olive oil | 210g |
| Extra virgin olive oil | 30g |
| Anchovies in olive oil | 20g |
| Bottarga (mullet roe) | 16g |
| Garlic | 2 cloves |
| Tomato passata (tomato puree) | 300g |
| Fine salt | to taste |
| Black pepper | to taste |
| Fresh parsley | 1 bunch |
| Fresh chili pepper | 1 |
Instructions
-
Prepare the Ingredients:
Start by washing and finely chopping the fresh parsley. Drain the tuna from its oil using a colander, then transfer it to a bowl and gently flake it apart with a fork. Set aside. -
Create the Flavor Base:
In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic cloves and cook for a couple of minutes until they become aromatic. Once the oil has absorbed the garlic’s flavor, remove the garlic and discard it. Add the anchovy fillets to the skillet and allow them to dissolve into the oil, creating a savory base. -
Cook the Sauce:
Pour in a ladle of hot broth (or water) to help dissolve the anchovies. Stir in the chopped fresh chili pepper for a touch of heat. After the anchovies have fully melted into the oil, add the flaked tuna and the passata (tomato puree). Let the sauce simmer over moderate heat for about 15 minutes, stirring occasionally. Season with salt and black pepper to taste, and finish with the freshly chopped parsley. -
Cook the Pasta:
While the sauce is simmering, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, typically around 9-10 minutes for al dente. -
Combine Pasta and Sauce:
Once the pasta is cooked, drain it well and add it directly to the skillet with the sauce. Toss the pasta in the sauce to ensure it is well coated. -
Finishing Touch:
To complete the dish, grate the bottarga (mullet roe) generously over the pasta and give it a quick toss to incorporate the flavors. Let the pasta sauté for a few more seconds in the pan, allowing all the ingredients to come together. -
Serve:
Transfer the pasta to serving plates and garnish with a little more fresh parsley for color. Serve immediately while hot, and enjoy the delightful flavors of the Mediterranean!
Tips:
- Bottarga: If you can’t find bottarga, you can substitute it with a generous sprinkling of finely grated Parmesan or Pecorino Romano cheese. While it won’t provide the exact same taste, it will add a similar umami richness to the dish.
- Spice Level: Adjust the amount of chili pepper depending on your desired spice level. You can also use dried chili flakes if fresh chilies are not available.
This pasta dish combines the saltiness of tuna and anchovies with the unique flavor of bottarga, resulting in a savory yet balanced meal that’s perfect for any occasion.
