Mediterranean Angel Hair Pasta
A light, savory angel hair pasta with tuna, tomatoes, olives, and capers in a simple Mediterranean sauce.
Servings: 4 servings
Ingredients
- 1/4 cup olive oil
- 1 teaspoon anchovy paste
- 2 cloves garlic finely chopped
- 1 chili coarsely chopped
- 6 ounces canned tuna drained and lightly mashed with a fork
- 1 pound canned tomatoes
- 2 tablespoons coarse sea salt for pasta water and seasoning
- 1/3 cup pitted olives halved
- 1/4 cup capers rinsed and drained
- 1/4 teaspoon fine salt for sauce
- 1/8 teaspoon ground pepper
- 1 pound dry angel hair pasta
- 1/4 cup fresh parsley finely chopped
Instructions
- Heat half of the olive oil in a medium–large saucepan over medium heat until shimmering.
- Add the anchovy paste, finely chopped garlic, and chopped chili to the pan and sauté for 2 minutes until fragrant.
- Add the drained, lightly mashed tuna and sauté, stirring, for about 10 minutes to warm through and combine flavors.
- Stir in the canned tomatoes, fine salt, and ground pepper, bring to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Halfway through the tomato simmer (about 15 minutes in), add the rinsed capers and halved olives to the sauce and continue cooking.
- While the sauce finishes, bring a large pot of water to a boil; add 2 tablespoons coarse sea salt, then add the angel hair pasta and cook about 3 minutes until al dente.
- Drain the pasta, reserving a little pasta water if desired, then return pasta to the pot.
- Toss the cooked pasta with the sauce, add the remaining olive oil if any, and mix until evenly coated, adding a splash of reserved pasta water if needed to loosen.
- Sprinkle with finely chopped fresh parsley and serve immediately.
Equipment
- large saucepan or deep skillet
- Large Pot
- Colander
- Wooden Spoon
Notes
- Angel hair cooks quickly—watch it closely to avoid overcooking.
- Reserve a splash of pasta water to adjust sauce consistency.
- Adjust chili amount to taste for spiciness.