This super -legged but delicious 3 ingredient paste with tunbologese recipe from Bologna is probably the easiest Italian can of tuna pasta recipe I know. Despite its simplicity, however, it is registered as a traditional recipe from Emilia-Romagna with the Italian Academy of Kitchen (L’Ccademia Italiana della Cucina).
Pasta Con Tonno Alla Bolognese.
The Italian Academy of Kitchen was founded in 1953 to preserve the gastronomic heritage of Italy! Before a recipe is registered at Academy, a lot of historical research is done to detect its origin and ties to the area where it is considered traditional.
This research includes talking to restaurateurs and gastronomy experts. Food is a serious topic here in Italy! But I guess right as it is such an important part of the country’s culture and traditions!
Pasta with Tuna Alla Bolognese is a classic quick pastarad made with canned tuna, tomatoes and onions. Interestingly, although some Italians think of it as ‘fast food’ for lazy singles, it actually became a traditional Bolognese cheers as a result of historical events and changes after the war in the Italian diet.
The pasta.
At this point, I should mention that the traditional pasta for tunbolognese is spaghetti. In fact in Bologna, this spaghetti is Bolognese! The famous dish with a traditional meat -based sauce is locally known as pasta ‘al ragu’ and is made with tagliatelle not spaghetti!
In this recipe I used homemade Garganelli paste, also a traditional food product from Bologna registered at the Italian Academy of Kitchen! You can learn how to make this pasta on my garganelli with sausage mail. This short egg paste is often eaten with meat ragu in Emilia-Romagna, so I thought it would go really well with tunbologese!
This time I made my own Garganelli but I also made this recipe with Pre -fresh fresh garganelli. But of course you can use spaghetti or other pasta of your choice!
A little tuna bolognese story!
Apparently, the first use of pasta with tuna in Emilia-Romagna goes back to the early period after the war. At that time, two basic things happened. First, the spread and use of dried pasta, especially spaghetti, in northern Italy. Secondly, the marketing of tuna in oil as a result of the birth of a local canned tuna industry.
Both canned tuna and spaghetti were cheap, and combined them became an alternative recipe for what Italian call ‘lean days’ (giorni di magro). These are religious days of fasting, such as Good Friday or Christmas Eve that require abstinence from meat.
In fact, for the less wealthy classes in Bologna, spaghetti with Tuna Bolognese became a special bowl reserved for Christmas Eve.
Other versions of pasta with tuna.
When I made this Garganelli with Tuna Bolognese, my Sicilian her hubby would add other ingredients such as olives and capers! After all, pasta is made with tuna in other Italian regions, especially in the south.
But this is the official recipe from Bologna! The ingredients are typical of bolognese eating habits! So no garlic, olives or capers! The only exceptions allowed are the addition of anchovies in Tunesausen or parsley sprinkled at the end of the preparation of the bowl.
Ingredients.
Tomatoes: You can use fresh or tinned peeled tomatoes. I used clearly peeled San Marzano tomatoes.
Tuna: Italians use tuna preserved in olive oil. It’s definitely best. I like to use the slightly more expensive tuna fillets. Like any simple recipe, the better the quality of the ingredients, the better it tastes!
Onion: All you need is a yellow onion, peeled and finely chopped. In Bologna they use a local series of onions called Medicina. These onions have been grown on the bolognese plain since the Middle Ages!
Parsley: Fresh chopped parsley adds a lovely herby flavor to the tuna sauce. Dried parsley is not recommended. However, parsley is optional as it is not included in the official recipe.
Step by step instructions.
1) Put a saucepan with water to boil to the pasta, add salt when it starts to boil and cook again!
2) Peel the onion and cut it into very thin slices and saute in the olive oil until it is translucent.
3) Add the drained tuna divided into small pieces. Let it cook for just one minute with onion over a medium heat.
4) Add the peeled tomatoes cut into pieces. Use a wooden spoon to mix tomatoes and tuna together. Then simmer over a low heat for about 25-30 minutes until very soft. Add salt and pepper to taste.
5) Meanwhile, Pasta is boiling al dente according to the instructions on the package. When the pasta is ready, drain it and mix with the sauce. Serve immediately with a sprinkle of chopped fresh parsley if necessary.
What to do with leftovers.
You can keep remaining pasta with tunbolognese in a sealed container in the refrigerator for 2-3 days. Reheat the residues of the microwave, on the stove top or even in the oven.
Pin for later.
Let me know what you think.
I think Garganelli pasta with Tunbolognese is a bowl that is so great for ‘lazy’ days when you don’t want to spend time in the kitchen. The 3 most important ingredients are staples in most people’s edible, so you can whip this Italian recipe in a short time. Kids love it too!
If you try this Garganelli paste with Tuna Bolognese recipe, I’d love to hear what you think. Write a comment here on the blog or leave a comment on The pasta project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other canned tuna paste recipes on the pasta project
- Spaghetti with tuna carbonara
- Elbow pasta with tuna and cannellini beans
- Pasta shells filled with tuna and ricotta
- Fusilli with black olive pesto and tuna
- Spaghetti with tuna, mint and capers
Save this recipe for later.
If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest.
Garganelli pasta with tuna Bolognese recipe.
This simple but delicious 3 ingredient paste with canned tuna and tomatoes is a traditional recipe from Bologna, Italy. Tuna Bolognese Pasta is perfect for meatless days and when you don’t feel like too many hours in the kitchen! Kids love it too!
Ingredients
- 14 ounces Garganelli Pasta or spaghetti
- 13 ounces Quality tune in olive oil I used tuna fillets
- 1 Yellow onion or 2 large shawls
- 14 ounces Can of sauce tomatoes or (24 oz) fresh peeled tomatoes
- salt to pasta and taste
- Black pepper to taste
- 2-3 tablespoon Extra virgin olive oil
- Fresh parsley optional
Instructions
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Put a saucepan with water to boil to the pasta, add salt when it starts to boil and cook up again!
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Peel and cut the onion into very thin slices and peel the fresh tomatoes (if you use) by blanching in boiling water for a few minutes. Then remove the skins and cut into quarters. Wash and chop parsley if you use it.
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Saute the onion in the olive oil until it becomes transparent. Add the drained tuna and cook for one minute.
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Add the peeled tomatoes. Mix everything together and cook the tire over a low heat for about 25 minutes until the tomatoes are very soft. Stir occasionally to prevent the sauce from adhering and burning. Add salt and pepper to taste.
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Meanwhile, pasta is boiling al dente according to the instructions on the package. If the tuna and tomato sauce seem dry, add some of the pasta cooker water just before the pasta is ready.
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When the pasta is ready, drain it and mix with the sauce. Serve immediately with a sprinkle of chopped fresh parsley if necessary.
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Notes
If you like them, add some anchovies when cooking the onions for extra umami flavor.
Nutrition
Calories: 641KcalCarbohydrates: 81gProtein: 41gFat: 16gSaturated fat: 3gPoetOgeraturated fat: 4gEnhOsaturated Fat: 8gCholesterol: 17mgSodium: 533mgPotassium: 644mgFiber: 5gSugar: 6gVitamin A: 272IuVitamin C: 13mgCalcium: 71mgIron: 4mg
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[…] Garganelli -pasta with tunbolognese from the pasta project -this super enclosure, but delicious 3 ingredient pasta with tuna recipe from Bologna is probably the easiest Italian pasta recipe I know. It can be made with only 3 pantry staples, canned tuna, tinned tomatoes and an onion! […]