Name: Fettuccine with Anchovy, Tuna and Cherry Tomatoes (pasta al tonno)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) fettuccine; 1/2 cup (40 g) panko breadcrumbs; 1/4 cup (60 ml) olive oil; 2 garlic cloves, finely chopped; 2 anchovy fillets, finely chopped or 2 tsp (10 ml) anchovy paste; 1/4 tsp red pepper flakes; 1 1/2 cups (210 g) cherry tomatoes, halved; 2 cans (170 g each) oil-packed tuna, drained and flaked; 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped, plus more for serving

Ingredients

- 3/4 lb (340 g) fettuccine
- 1/2 cup (40 g) panko breadcrumbs
- 1/4 cup (60 ml) olive oil
- 2 garlic cloves, finely chopped
- 2 anchovy fillets, finely chopped or 2 tsp (10 ml) anchovy paste
- 1/4 tsp red pepper flakes
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 2 cans (170 g each) oil-packed tuna, drained and flaked
- 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped, plus more for serving

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain and lightly oil the pasta.
- Meanwhile, in a small skillet over medium heat, toast the panko in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside in a bowl.
- In the same pot over medium heat, soften the garlic, anchovies and red pepper flakes in the remaining oil for 2 minutes while stirring. Add the tomatoes and continue to cook until they start to burst, about 2 to 3 minutes. Add the pasta, ¼ cup (60 ml) of the reserved pasta cooking water, tuna and parsley. Mix well. Adjust the seasoning. Add more pasta cooking water as needed.
- Divide the pasta among four shallow bowls. Sprinkle with the toasted panko and more parsley. Season with pepper. Serve immediately.

Fettuccine with Anchovy, Tuna and Cherry Tomatoes (pasta al tonno)

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Ingredients

Preparation

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To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid