Spiral Macaroni with Tuna and Capers

Recipe from Anna Teresa Callen

Adapted by Nancy Harmon Jenkins

Total Time
35 minutes
Rating
4(38)
Notes
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Featured in: ITALIANS STATE THE CASE FOR AUTHENTIC PASTA

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Ingredients

Yield:6 servings
  • 17-ounce can Italian tuna, packed in oil
  • 1garlic clove
  • 18-ounce can imported Italian tomatoes
  • 1tablespoon capers (optional)
  • 20black olives, pitted and sliced (preferably Kalamata or other Greek-style olives)
  • 1pound fusilli (spiral macaroni)
  • 1handful finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

329 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 17 grams protein; 243 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain the oil from the tuna into a casserole or a deep-sided pan that will go on top of the stove. Add the garlic, place over medium heat and fry gently. When it starts to sizzle, add the tuna and break it up with a fork. Let cook just for a minute to warm the tuna through.

  2. Step 2

    Add tomatoes with their juice to the pan, breaking them up with a fork. Turn heat to low and simmer for 20 minutes.

  3. Step 3

    Approximately 5 minutes before sauce is done, bring 4 quarts of water to a rapid rolling boil. Add fusilli, stir with a long-handled wooden fork or spoon and boil as rapidly as possible until the fusilli are done.

  4. Step 4

    Just before the sauce is done, add capers and black olives, mixing well. Cook just long enough to heat thoroughly.

  5. Step 5

    Drain pasta and turn into a warm bowl. Dress with the sauce and sprinkle with parsley. Serve immediately.

Ratings

4 out of 5
38 user ratings
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Credits

Adapted from Anna Teresa Callen's "Menus for Pasta," to be published by Crown in November

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