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Pasta all'amatriciana with tuna

17/11/2023

Tuna Amatriciana is a variation of the classic Amatriciana sauce, which usually includes guanciale. Replacing guanciale with tuna is an unconventional choice, but it can be interesting, especially for those who want a lighter version of this dish or for those following a pescatarian diet.

Ingredients

  • 320 g of pasta (spaghetti or bucatini are ideal)
  • 200 g of tuna in oil (preferably natural)
  • 400 g of peeled tomatoes
  • 1 chili pepper (or chili powder, to taste)
  • 1 medium-sized white onion
  • Extra virgin olive oil
  • Salt to taste
  • Pecorino Romano cheese, grated (optional, to taste)

Preparation

  1. Begin by finely chopping the onion and sautéing it in a pan with a drizzle of extra virgin olive oil and the chili pepper. Let it fry until the onion becomes translucent but be careful not to burn it.

  2. Drain the tuna from its conservation oil and add it to the pan, letting it season for a few minutes with the onion and chili pepper.

  3. Meanwhile, crush the peeled tomatoes with a fork or blend them to get a smooth pulp, then add the tomato to the pan with the tuna and onion. Let the sauce cook for about 15-20 minutes over medium heat, adjusting the salt.

  4. While the sauce is cooking, bring the water for the pasta to a boil, salt it, and cook the pasta according to the package instructions for al dente.

  5. When the pasta is ready, drain it and transfer it into the pan with the tuna sauce, sautéing everything together for a few minutes to flavor the pasta well.

  6. If desired, sprinkle some grated Pecorino Romano cheese over the dish before serving.

Curiosity

This variant of the Amatriciana with tuna is definitely a modern reinterpretation and more suitable for those following a meat-free diet. Normally, Amatriciana is a rich and hearty dish, typical of the town of Amatrice. The original recipe calls for guanciale and pecorino and does not include onion.

Remember that, being a variant, this recipe does not represent the tradition, and lovers of classic Italian cuisine might turn their noses up at such an interpretation. But cooking is also about experimentation and personalization, so feel free to adapt dishes according to your tastes!