Tuna pasta

Usually you will come across ‘strozzapreti’ – the type of pasta which normally accompanies this dish - with a sausage or fish sauce made from, for example, prawns or monkfish. We would like to introduce a variant, keeping the fish flavours but giving the recipe a more ‘everyday’ feel. The result is a main course with tuna and light diced fresh tomato, ideal for any family lunch. A cheap and tasty recipe that undoubtedly suggests home cooking.


20 minutes Total time
10 minutes Active time
Serves 3 persons
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Prepare all the ingredients. Finely chop the onion and fry in some extra virgin olive oil in a frying pan. Add the tuna. Separately, blanch the tomatoes in boiling water for 10 seconds, then peel and cut into chunks. Add them in to the pan and simmer the sauce for a few minutes. Adjust the salt. Add a good tablespoon of capers. In another pan, cook the pasta in boiling salted water. Drain and mix with the sauce. Then add a good dash of extra virgin olive oil, freshly ground black pepper and chopped parsley. Serve immediately.

Strozzapreti are also excellent with a simple meat or sausage sauce!
The Italian name of this dish - Strozzapreti - arises because, according to legend, the housewives of Emilia Romagna made this pasta shape and then offered it to the local priest. It seems that their husbands secretly hoped that the priest would choke – ‘strozzare’ - during the meal!

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