The Olasagasti family are all fans of Jamie Oliver´s way of life and cooking methods. His recipes inspire us when we are cooking at home for family and friends, using natural Mediterranean ingredients and recovering those traditional dishes we adore. As this tuna pasta by Jamie Oliver and il signore Contaldo.
Also our kitchen is the heart of the house. The cosy space where my mother, sisters and myself have shared so many vital moments. Currently the tradition lives on and it is with my daughters that I enjoy these special moments. Sometimes, we are fortunate to count on my husband Matteo, our personal guest star, the best chef in the neighbourhood.
Needless to say that one of the most popular dishes at home is pasta with different ingredients or sauces. Matteo is of Italian origin: he was born and lived in Genova and his ancestors were from Terrasini (Sicily), for this reason we favour this Gennaro’s simple tuna bucatini recipe.
This is Jamie´s recipe which I have snatched from his blog, we hope you will love it as much as we do. Moreover, it is balanced, healthy and easy to prepare, three core conditions for me. Unfortunately, I have not been able to find bucatini and have used spaghetti instead.
Tuna pasta by Jamie Oliver. The recipe:
Ingredients for 4
- 200 g bucatini or spaghetti
- sea salt
- 1 large clove of garlic , peeled
- 1 fresh red chilli
- 2 anchovy fillets
- 4 ripe cherry tomatoes
- extra virgin olive oil
- 1 x 270 g tin of quality tuna in olive oil
- 1 tablespoon baby capers, rinsed
- 1/2 lemon , juice from
- 100 g wild rocket , washed
Cook the bucatini (my spaghetti) in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
Reserving some of the cooking water, drain the bucatini (or spaghetti) and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.
The secret of the easiest&tastiest recipes… Quality ingredients!
The secret of a simple recipe is always the same: A handful of quality ingredients.
I have to say that we are used to preparing a very similar recipe at home, we name it “Sailor pasta”. The most significant difference is that we swap tuna for Anchovies a la Basque. Robinfood Basque chef fell in love with my recipe and introduced it in his program -with his personal touch, of course-. In addition, I felt thrilled since he called his version “Pasta Marta”.