Mezze Maniche al Tonno Recipe: A Quick and Flavorful Italian Classic
Looking for a simple yet delicious pasta dish thatโs both satisfying and full of flavor? Mezze Maniche al Tonno is a beloved Italian recipe that combines the richness of tuna with a zesty, tangy tomato sauce, making it the perfect meal for any occasion. With just a few ingredients, this dish comes together quickly, delivering the classic Mediterranean flavors we all love. Ideal for a family meal or a weeknight dinner, this recipe will have everyone asking for seconds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mezze Maniche Rigate | 320g |
| Canned Tuna in Olive Oil | 250g |
| Tomato Passata | 400g |
| Garlic | 1 clove |
| Fresh Parsley | To taste |
| Fresh Chili Pepper | 1 |
| Salt | To taste |
| Extra Virgin Olive Oil | 40g |
| Anchovy Fillets in Olive Oil | 15g |
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Carbohydrates | 55g |
| Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 5g |
| Sodium | 700mg |
Instructions:
-
Prepare the Pasta:
Begin by filling a large pot with water and bringing it to a boil. Once boiling, add a pinch of salt to the water and stir in the Mezze Maniche Rigate. Cook the pasta according to the package instructions, typically around 10-12 minutes, until al dente. While the pasta cooks, begin preparing the sauce. -
-
Sautรฉ the Aromatics:
While the pasta is cooking, take a large skillet or pan and heat 40g of extra virgin olive oil over medium heat. Once the oil is hot, add the whole garlic clove (unpeeled) to the pan. Allow it to sizzle for about 1 minute until fragrant but not browned. Then, remove the garlic from the oil and discard. -
Melt the Anchovies:
To the same skillet, add the 15g of anchovy fillets in olive oil. Stir them into the hot oil, allowing them to dissolve into the oil with the heat, creating a rich, umami-packed base for the sauce. If the anchovies don’t melt completely, gently mash them with the back of a spoon. -
Add the Chili Pepper:
Slice the fresh chili pepper into thin strips, removing the seeds if you prefer a milder heat. Add the chili strips to the pan and sautรฉ for another 1-2 minutes, allowing them to soften and infuse their heat into the oil. -
Incorporate the Tuna:
Once the anchovies have fully melted and the chili has softened, open your can of tuna (make sure to drain any excess oil or water), and add it to the pan. Stir gently to incorporate the tuna with the anchovies and chili. Allow the tuna to warm through for a minute or two, then splash in a bit of the pasta cooking water to help create a cohesive sauce. -
Add the Tomato Passata:
Next, pour in 400g of tomato passata into the skillet. Stir to combine everything, ensuring the tuna and chili are well distributed in the sauce. Let it simmer for about 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly. -
Combine Pasta and Sauce:
Once the Mezze Maniche is ready, carefully drain the pasta, reserving some of the cooking water. Add the pasta directly into the skillet with the sauce, tossing everything together. If the sauce seems too thick, add a bit of the reserved pasta water to help loosen it and create a smooth, cohesive sauce. -
Season and Garnish:
Taste the dish and adjust seasoning if needed. Add salt and pepper to taste, then stir in fresh parsley (finely chopped) for a burst of color and freshness. Give everything one last toss, ensuring the pasta is fully coated in the sauce. -
Serve and Enjoy:
Plate your Mezze Maniche al Tonno, and for an extra touch, sprinkle with a little more parsley or a dash of chili flakes if you like it spicy. Serve immediately and enjoy this hearty, flavorful pasta dish that perfectly balances the richness of tuna, the warmth of anchovies, and the zing of tomato and chili.
Tips for the Perfect Mezze Maniche al Tonno:
- Tuna Quality: Use good-quality canned tuna in olive oil for the best flavor. It adds a delicious richness to the sauce that is key to this dish.
- Anchovies: While anchovies may seem like an odd ingredient, they melt into the sauce, imparting an incredible depth of umami flavor that elevates the dish.
- Pasta Shape: Mezze Maniche is the ideal pasta shape for this dish, but if you can’t find it, any other ridged pasta like penne or rigatoni will work just fine.
- Spice Level: Adjust the heat to your preference. For a milder version, you can remove the chili seeds or use a milder pepper. If you enjoy spice, add more fresh chili or a pinch of chili flakes.
- Leftovers: This dish makes excellent leftovers. Simply store in an airtight container in the fridge for up to 2 days and reheat gently on the stovetop with a splash of water to loosen the sauce.
Why Youโll Love This Recipe:
Mezze Maniche al Tonno brings together a perfect balance of flavors in one simple dish. The rich olive oil, the umami of anchovies and tuna, and the freshness of parsley create a wonderfully satisfying pasta thatโs full of depth. Whether you’re making it for a quick dinner or a special family meal, itโs a recipe youโll want to keep in your regular rotation. Plus, it’s an excellent way to enjoy the classic Italian flavors with minimal effort.
Enjoy this Mediterranean-inspired meal with a glass of white wine or a light salad on the side, and youโve got a meal thatโs both comforting and vibrant. Buon appetito!
