Spaghetti with Tuna and capers (Spaghetti Alla San Giovannello)
6
EASY
PREP TIME
10 MINS
COOK TIME
30 MINS
TOTAL TIME
40 MINS
RECIPE PROVIDED BY
Zia Lucia
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INGREDIENTS
- 500g spaghetti
- 12 cherry tomatoes cut in half
- 500g tinned tuna in oil
- 2 teaspoons capers
- x1 600g jar passata
- 4 whole cloves of garlic
- Terre Di San Vito’s extra virgin olive oil
- Salt and pepper
INTRODUCTION
A tasty and quick traditional dish from Puglia. It was designed to celebrate San Giovanni (on June 24th) but is one that our family regularly make throughout the year and especially on Christmas eve as part of the ‘cena della Vigilia’.
The fish feast is still observed in southern Italy and Sicily but varies from area to area. It requires only a few ingredients and as these products are usually easily available in every southern Italian kitchen – it is a great ‘go to’ recipe.
This has of course been adapted from the original recipe. Our uncle Franco loves to add a sprinkle of chilli flakes – feel free to revert to the original recipe which include anchovies and black olives.
METHOD
Preparing the sauce
- In large a frying pan, fry the whole cloves of garlic until lightly golden (do not let them burn or they will be bitter)
- Add the fresh cherry tomatoes and capers and cook for about 5 min
- Add the jar of passata and a pinch of pepper (do not add salt at this time as the capers are salty)
- Add a little water to the jar of passata – swirl it around and add it to the sauce
- Let the sauce cook on a low light for 20-30 min - stirring occasionally so it doesn't stick to the pan
- Add the tinned tuna
- Taste the sauce and if needed, at ths stage add a pinch of salt and pepper and taste it again!
- The tuna is already cooked and you just need to let the flavour infuse with the sauce so Let this simmer for 20min while you cook the spaghetti
Preparing the spaghetti
- In a large saucepan, add approx. 2 litres of water, large pinch of salt and bring to the boil
- Add the spaghetti and cook as directed
on the packet (do not overcook the spaghetti – better under than over.
Ideally you want it ‘al dente’ to the bite as it will continue to cook in the sauce!)
To serve
- Once the spaghetti is cooked, drain it well and add it to the pan with the sauce
- Give it all a good mix and let it sauté
in the pan for a couple of minutes with the other ingredients so the flavours can combine - Feel free to remove the large cloves of garlic before serving!
- Take it to the table and serve!
We wish you a buon Natale e buon appetito!
Top tips
- It is advisable to consume the
spaghetti freshly prepared. However, the sauce can be prepared in
advance and kept in the fridge in an airtight container for a day. - The original recipe (as above) but instead of tuna it contains olives and anchovies – feel free to give it a try!
- If you want to make spaghetti alla San Giovannello even more crunchy, you can add fried breadcrumbs – sprinkled over the top.
- Feel free to try your favourite pasta instead of spaghetti.
Always serve this with a bottle of our fabulous Terre Di San Vito Il Vescovo award winning red wine
