Spaghetti with tuna and anchovy tapenade

Posted: May 17, 2009 by nietize in Fish, Italian, Pasta
Tags: , , , ,



400g spaghetti
125g can tuna fish in oil, drained
45g anchovy fillets, drained
150g black olives
2 tbsp capers in brine, drained
2 tsp lemon juice
100ml olive oil
2 tbsp freshly chopped parsley

Bring a large pan of lightly salted water to a rolling boil. Add the spaghetti and cook according to the packet instructions, or until al dente

Meanwhile place the tuna, anchovy fillets, olives and capers in a food processor with the lemon juice and 2 tbsp of the oilive oil and blend for a few seconds until roughly chopped.

With the motor running, pour in the remaining olive oil in a steady stream, the resulting mixture should be slightly chunky rather than smooth.

Spoon the sauce into a bowl, stir in the chopped parsley and season to taste with black pepper. Check the taste of the sauce and add a little more lemon juice, if required.

Drain the pasta throughly. Pour the sauce into the pan and cook over a low heat for 1-2 minutes to warm through.

Return the drained pasta to the pan and mix together with the sauce. Tip into a warmed serving bowl or spoon on to warm individual plates. Garnish with sprigs of flat leaf parsley and serve immediately.

I first fell in love with tapenade, not in Italy but the Singapore Swimming Club of all places. There was a buffet table and with bread was a bowl of tapenade. I had no idea what it was then, and it was only through the good old trusty internet that I was able to find out what it is.

Anyway, this is the first time i’ve tried making it and I am happy to say that it is a success. Much better than the ones you find in the supermarkets since it’s freshly made.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s