This is the pasta we make when there is no time and no plan. A tin of tuna, a jar of sun-dried tomatoes, a clove of garlic. Nothing needs to cook for longer than it takes to boil water.
The sun-dried tomatoes carry the intensity that fresh tomatoes cannot. They collapse slightly in the warm oil, releasing the concentrated sweetness of a summer spent drying on Pugliese rooftops. The tuna folds in off the heat, kept in generous pieces.
The Pugliese finish is breadcrumbs: torn stale bread toasted in a dry pan until it shatters. It is the muddica atturrata, the poor coastal kitchen’s answer to grated cheese. It is optional, but it is what makes this version distinctly southern rather than generically Italian.
Set servings and units first. You can change them anytime.
If using the breadcrumb topping: tear the stale bread into coarse crumbs. Toast in a dry skillet over medium heat, stirring constantly, until deep gold and crisp, about 3 minutes. Set aside.
Bring a large pot of well-salted water to a boil.
Roughly chop the Gusta sun-dried tomatoes. Drain and flake the tuna into rough chunks. Rinse the capers and pat dry.
Warm 30 ml of olive oil in a wide skillet over medium heat. Add the garlic clove and cook until fragrant but not browned, about 1 minute. Discard the garlic.
Add the sun-dried tomatoes. Let them warm and release their oil into the pan, about 2 minutes. Add the capers and stir.
Lower the heat. Fold in the tuna gently, leaving the pieces chunky. Season carefully. Let everything infuse together on low heat while the pasta cooks.
Cook the fusilli for 9 minutes. Reserve 1 cup of pasta water before draining.
Add the pasta to the skillet. Toss over medium heat, adding pasta water a splash at a time, until the sauce coats the pasta and the pan looks glossy.
Plate and top with chopped parsley and the toasted breadcrumbs if using. A drizzle of raw olive oil to finish.
You made Fusilli al Tonno e Pomodori Secchi. Time to eat.
A new recipe in your inbox each month. No noise.
The breadcrumbs are optional but the right finish. Toast them in a completely dry pan, stirring without stopping, until they are the color of caramel. They keep for two days in an airtight jar.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
2 items in stock $64.44
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.