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Recipe: Pasta with oil-cured tuna, capers, red onions, tomatoes and basil


Feeding large parties that also include a gang of hungry Italian musicians is challenging. With one small kitchen, a few large pots and a lot of volanta..(willingness), I cook pasta for the masses with as much ‘gusto‘ as possible. Gusto also means ‘taste’. Italians are tough critics, so one can’t mess around when feeding them their favorite food. I have to invent, but stay within reason.

One of the most Italianissima summer pasta dishes is pasta con tonno e capperi (tuna and capers). It’s lovely to add thinly sliced red onions and cherry tomatoes as well. It’s an instant one dish meal, with plenty of protein and flavor. As you can see, the sauce is uncooked and therefore, perfect for transferring from the kitchen to your table ‘al fresco‘. Continue reading…