Il Cucinologo
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Tuna Amatriciana Pasta

17/11/2023

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

Ingredients

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

Preparation

  1. Start 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 cook until the onion becomes translucent, being careful not to burn it.

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

  3. Meanwhile, crush the peeled tomatoes with a fork or blend them for a smooth pulp, then add the tomatoes 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 cooks, bring water to a boil for the pasta, salt it, and cook the pasta according to the package instructions for al dente texture.

  5. When the pasta is ready, drain it and transfer it to the pan with the tuna sauce, tossing everything together for a few minutes to let the pasta absorb the flavors well.

  6. If desired, sprinkle the dish with grated Pecorino Romano before serving.

Trivia

This tuna Amatriciana variation is certainly a modern take, better suited for those following a meat-free diet. Traditionally, Amatriciana is a rich and hearty dish typical of the town of Amatrice. The original recipe includes guanciale and Pecorino, and does not call for onion.

Remember that, being a variation, this recipe does not represent tradition, and lovers of classic Italian cuisine might frown upon such a reinterpretation. But cooking is also about experimentation and personalization, so feel free to adapt dishes to your tastes!