Here is a pasta that transports you straight to the sunny Aeolian Islands (Isole Eolie), where this recipe comes from.
Tagliatelle with tuna belly, sun-dried tomatoes, olives, and capers is a dish that proves a few high-quality ingredients can create something truly exceptional—and you can enjoy a meal at home just like one from an authentic Italian trattoria.
Tender, juicy tuna, sweet tomatoes, bold olives, and capers create the perfect balance of flavors—intense yet incredibly harmonious.
This is the perfect recipe for a quick lunch or dinner when you’re craving something “wow” without spending hours in the kitchen. All you need is good pasta and quality ingredients—the rest comes together on its own 🍝
Ingredients:
- Tuna belly in olive oil
- Capers
- Green olives
- Sun-dried tomatoes
- Extra virgin olive oil
- Onion
- 1–2 cloves of garlic
- Fresh parsley
- Tagliatelle
Preparation:
Heat a little extra virgin olive oil in a pan and sauté finely chopped onion and garlic.
Rinse the capers in a sieve under running water to remove excess salt, then add them to the pan along with chopped olives, tomatoes, parsley, and pieces of tuna.
Cook everything together briefly.
Cook the pasta according to the package instructions. When it reaches al dente, add it to the sauce and mix everything thoroughly.
Serve the dish garnished with a few pieces of tuna and a sprinkle of chopped parsley.
Buon appetito!
