The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.



Ingredient Checklist


Instructions Checklist
  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.

  • Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.

  • Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Cook's Notes

Anchovy paste, a mixture of anchovies, vinegar, spices, and water, is a mess-free substitute for mashed fillets; use 1 teaspoon of paste for each fillet.

Reviews (4)

11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
Also the oil amount makes garlic easy to burn
Rating: 1 stars
not a repeat dish ! It needs more cream and maybe an acid like lemon or wine . Just ok
Rating: Unrated
This was very tasty and simple to throw together on a weeknight. Great with a simple side salad.
Rating: Unrated
I make similar dishes often adding whatever leftovers I have on hand. I usually retain more of the pasta water because my husband likes more sauce. Don't season sauce with salt until finished - pasta water is salted and when it cooks down can make the sauce way too salty, especially with anchovies and tuna.