Garganelli Pasta with Tuna Bolognese

garganelli pasta with canned tuna Bolognese

5 from 29 votes

Garganelli Pasta with Tuna Bolognese

This simple but delicious 3 ingredient pasta with canned tuna and tomatoes is a traditional recipe from Bologna that is perfect for meatless days and when you don't feel like too many hours in the kitchen!

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Emilia-Romagna, Italian, Northern Italy

Keyword: garganelli, Italian recipe, pasta, quick and easy recipe, spaghetti, tomato sauce, tuna

Servings:

Calories: 683kcal

Author: Jacqui

Ingredients

400 g garganelli pasta (14oz) or spaghetti
370 g quality tuna in olive oil (13 oz) I used tuna fillets
1 onion red or 2 large shallots
700 g sauce tomatoes (24 oz) peeled or 400g tinned (14oz)
salt for pasta and to taste
black pepper to taste
2-3 tablespoon extra virgin olive oil
fresh parsley optional

Instructions

Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again!
Peel and cut the onion into very thin slices and peel the fresh tomatoes (if using) by blanching in boiling water for a couple of minutes. Then remove the skins and cut into quarters.
Sauté the onion in the olive oil until it becomes transparent. Add the chopped/tinned tomatoes.
Cook covered over a low heat for about 30 minutes, until the tomatoes are very soft. Stir occasionally to prevent the sauce from sticking and burning. Add salt and pepper to taste.
10 minutes before the sauce has finished cooking, add the drained tuna, broken into small pieces. .
Meanwhile, cook the pasta al dente according to the instructions on the packet. If the tuna and tomato sauce seems dry, add some of the pasta cooking water just before the pasta is ready.
When the pasta is ready, drain it and mix with the sauce. Serve immediately with a sprinkling of chopped fresh parsley if required.

Notes

This recipe is traditionally made with spaghetti. You can also use other pasta of your choice.

If you like them add some anchovies when cooking the onions for extra umami flavour.

Nutrition