New Recipe: Tomato and tuna gnocchetti recipe

This pasta with tomato and tuna sauce serves two, with enough to also make additional recipes.


Prep time: 15 minutes

Cooking time: 15 minutes


Two, plus extra for another dish


  • 455g gnocchetti sardi, or other small pasta shape
  • Extra-virgin olive oil 2 shallots, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 3 salted anchovy fillets, soaked to remove excess salt and drained
  • 2 tbsp white wine
  • 600g cherry tomatoes
  • 2 tbsp capers, rinsed and drained
  • 2 tsp red wine vinegar
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 3 x 142g cans of tuna, drained
  • 2 basil sprigs, leaves only


  1. Bring a medium saucepan of salted water to the boil and cook the pasta according to the package directions, until al dente.
  2. Meanwhile, heat a splash of olive oil in a large frying pan over a medium-high heat and cook the shallots and chilli until softened. Add the garlic and anchovies and stir until the anchovies have melted.
  3. Deglaze the pan with the wine before adding the tomatoes, capers, vinegar, rosemary and thyme. Lower the heat, cover and simmer for 10 minutes.
  4. Remove the rosemary and thyme sprigs from the sauce. Fold in the tuna.
  5. Drain the pasta and add to the pan with the tomato-tuna sauce.
  6. Garnish with the basil, drizzle with some olive oil and finish with freshly ground pepper.

Recipe from Veggies and Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart van Olphen (The Experiment, £18.99)

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