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 time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 tbsp extra virgin olive oil
Instructions
- 1
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- 2
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.
- 3
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.
- 4
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.
- 5
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.