ItalianRoman
Tuna and Artichoke Pasta
by Casa Pappagallo · 705K subscribers on YouTube
A quick and easy pasta dish combining tuna and artichokes, perfect for a last-minute dinner. The saltiness of the tuna contrasts beautifully with the bitter notes of the artichokes, making this a delicious and satisfying meal.
- Difficulty
- easy
Ingredients
11 items- Carcioficleaned and sliced
- Lemonfor acidulated water and optional zest
- Olive Oilextra virgin
- Garlic1 clove
- Chili Pepperto taste
- Capersdivided, first batch sautéed, second added later
- Saltfor artichokes and pasta water
- Pastaany short pasta shape, e.g., caserecce
- Tuna in Oilcanned tuna, drained
- Parsleychopped
- Lemon Peel(optional) — grated zest, for garnish
Method
- Clean the artichokes: cut off the tips and tough outer leaves, slice them, and place them in acidulated water with lemon.
- In a pan, add oil, garlic, chili pepper, and some capers. Sauté to infuse flavors.
- Add the artichokes, sprinkle with salt, lower the heat, cover, and steam for about 5 minutes.
- Meanwhile, bring pasta water to a boil, salt it, and cook the pasta (any shape you prefer).
- When the artichokes are ready, add the tuna and the remaining capers. If needed, add a little water to soften the mixture.
- Drain the pasta al dente and transfer to the pan with the sauce. Add a splash of pasta cooking water and toss for a minute.
- Add chopped parsley and turn off the heat.
- Optionally, grate some lemon zest on top for extra fragrance.
- Serve with additional parsley if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
