Tuna and Anchovy Vermicelli recipe from Naples

tuna and anchovy vermicelli alla campolattaro

5 from 22 votes

Tuna and Anchovy Vermicelli recipe from Naples

This 19th century tuna pasta recipe was created by a Neapolitan Marquis. It's simple to make, so perfect for weeknights but elegant enough to serve to guests!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Campania, Italian, Mediterranean, Southern Italian

Keyword: anchovies, canned tuna, Italian food, Italian recipe, seafood pasta, tuna pasta, vermicelli

Servings:

Calories: 554kcal

Author: Jacqui

Ingredients

400 g vermicelli pasta (140z) or spaghetti
200 g canned tuna (7oz) in olive oil
2-4 anchovy fillets in oil or salted
250 ml beef broth (8.5 floz) I used homemade
salt for pasta and to taste
black peppercorns as required
pink peppercorns as required (Peruvian pepper)
1 sprig fresh parsley
1 knob butter
3 tablespoon extra virgin olive oil

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.
Wash and chop the parsley. Drain the oil from the tuna. Rinse the anchovies well if they are salted. Cut them into small pieces and together with ¾ of the tuna, puree in a blender with a little of the beef broth.
Put this sauce into a saucepan and add the rest of the broth and a few pink and black peppercorns. Stir and cook over a low heat until the sauce reduces and thickens (5-10 minutes). Add the rest of the tuna to the sauce and stir to mix in. Add salt to taste.
Cook the vermicelli al dente according to the instructions on the packet, save a cup of the pasta cooking water and drain the pasta. Return it to the pot or put it in a bowl and add the butter, olive oil and chopped parsley. Toss to mix well.
Then add the tuna and anchovy sauce, mix everything together well. Return to the heat and cook for another minute to allow the pasta to absorb the flavours of the sauce. If the sauce seems dry, add some pasta cooking water. Serve immediately with a little more chopped parsley and a few peppercorns.

Notes

This tuna pasta recipe can be served with spaghetti if you don't have vermicelli.

Instead of pink peppercorns (Peruvian pepper), some people use cayenne pepper. The taste will be slightly different, but still delicious!

N.B: As they are members of the cashew family, pink peppercorns, may cause allergic reactions in those who have nut allergies!

Nutrition