Garganelli Pasta with Tuna Bolognese Recipe.

This super simple but yummy 3 ingredient pasta with tuna Bolognese recipe from Bologna is probably the easiest Italian canned tuna pasta recipe I know. However, despite its simplicity, it is registered as a traditional recipe from Emilia-Romagna with the Italian Academy of Cuisine (L’Accademia Italiana della Cucina).

Pasta con Tonno alla Bolognese.

The Italian Academy of cuisine was founded in 1953 to preserve the gastronomical heritage of Italy! Before a recipe is registered with the Academy a lot of historical research is done to discover its origins and ties to the area where it is considered traditional.

This research includes talking to restaurateurs and gastronomy experts. Food is a serious topic here in Italy! But, I guess rightly so as it’s such an important part of the country’s culture and traditions!

Pasta with tuna alla Bolognese is a classic fast pasta dish made with canned tuna, tomatoes and onion. Interestingly, although some Italians think of it as ‘fast food’ for lazy singles, it actually became a traditional Bolognese dish as a result of historical events and post war changes in the Italian diet.

The pasta.

At this point, I should mention that the traditional pasta for tuna Bolognese is spaghetti. In fact, in Bologna, this is spaghetti bolognese! The famous dish with a traditional meat-based sauce is known locally as pasta 'al ragu' and is made with tagliatelle not spaghetti! 

In this recipe, I used homemade garganelli pasta, also a traditional food product from Bologna registered at the Italian Academy of Cuisine! You can learn how to make this pasta on my garganelli with sausage post. This short egg pasta is often eaten with meat ragu in Emilia-Romagna, so I thought it would go really well with tuna Bolognese!

This time I made my own garganelli but I have also made this recipe with ready-made fresh garganelli. But, of course, you can use spaghetti or other pasta of your choice!

A little tuna Bolognese history!

Apparently the first use of pasta with tuna in Emilia-Romagna dates back to the early post-war period. At that time, two fundamental things happened. Firstly, the spread and use of dried pasta, particularly spaghetti, in Northern Italy. Secondly, the marketing of tuna in oil as a result of the birth of a local canned tuna industry.

Both canned tuna and spaghetti were inexpensive, and combining them became an alternative recipe for what Italian call ‘lean days’ (giorni di magro). These are religious days of fasting, such as Good Friday or Christmas Eve, which call for abstinence from meat.

In fact, for the less wealthy classes in Bologna, spaghetti with tuna Bolognese became a special dish reserved for Christmas Eve dinner.

Other versions of pasta with tuna.

When I made this garganelli with tuna Bolognese, my Sicilian hubby wanted to add other ingredients such as olives and capers! After all, pasta with tuna is made in other Italian regions too, especially in the South.

But, this is the official recipe from Bologna! The ingredients are typical of Bolognese eating habits! So no garlic, olives or capers! The only exceptions allowed are the addition of anchovies in the tuna sauce or parsley sprinkled at the end of the preparation of the dish.

Ingredients.

Tomatoes: You can use fresh or tinned peeled tomatoes. I used ready peeled San Marzano tomatoes.

Tuna: Italians use tuna that is preserved in olive oil. That’s definitely best. I like to use the slightly more expensive tuna fillets. Like any simple recipe the better the quality of the ingredients, the better it tastes!

Onion: All you need is one yellow onion, peeled and finely chopped. In Bologna, they use a local variety of onion called Medicina. These onions have been cultivated on the Bolognese plain since the Middle Ages!

Parsley: Fresh chopped parsley adds a nice herby flavor to the tuna sauce. Dried parsley isn't recommended. However, parsley is optional as it's not included in the official recipe.

Step by Step instructions.

1) Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again!

2) Peel the onion and cut it into very thin slices and sauté in the olive oil until translucent.

3) Add the drained tuna broken into small pieces. Let it cook for just a minute with the onion over a medium heat.

4) Add the peeled tomatoes cut into pieces. Use a wooden spoon to mix the tomatoes and tuna together. Then, simmer over a low heat for about 25-30 minutes, until they are very soft. Add salt and pepper to taste.

5) Meanwhile, cook the pasta  al dente according to the instructions on the packet. When the pasta is ready, drain it and mix with the sauce. Serve immediately with a sprinkling of chopped fresh parsley if required.

What to do with leftovers.

You can keep leftover pasta with tuna Bolognese in a sealed container in the fridge for 2-3 days. Reheat the leftovers in the microwave, on on stove top or even in the oven.

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Let me know what you think.

I think, garganelli pasta with tuna Bolognese is a dish that’s so great for ‘lazy’ days when you don’t feel like spending time in the kitchen. The 3 main ingredients are staples in most people’s larders so, you can whip this Italian recipe up in no time. Kids love it too!

If you do try this garganelli pasta with tuna Bolognese recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Other canned tuna pasta recipes on The Pasta Project

1. Spaghetti with tuna carbonara
2. Elbow pasta with tuna and cannellini beans
3. Pasta shells filled with tuna and ricotta
4. Fusilli with black olive pesto and tuna
5. Spaghetti with tuna, mint and capers 

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