It was one of those lazy late afternoons where you tell yourself, “I’ll just throw something simple together,” but next thing you know the smell of toasted almonds and sizzling anchovies has filled the kitchen, and you’re halfway to Italy in your slippers.
I wasn’t planning to write this. I wasn’t even planning to sit down — I took one bite standing at the stove and just whispered “ohhh wow” like someone in a food documentary. The tuna, the anchovy-onion-garlic base, the tang of cherry tomatoes and lemon — it all melts into this glossy sauce that clings to the pasta in a way that feels… intentional. Comforting. Like you know what you’re doing (even if you don’t). And then the courgette flowers go in and you feel a little fancy without really trying.
Also — the toasted almond crunch at the end? Unreal. Like a secret breadcrumb upgrade no one sees coming.
Why You’ll Love It
- That toasted almond crunch is ridiculous in the best way
- Feels fancy but uses mostly pantry stuff
- Courgettes and tuna? Surprisingly good team
- One pan, one pot, no drama
- Tastes even better after 20 minutes of sitting around (like most good things)
- Anchovies melt in, so nobody even knows they’re there — just flavour
Ingredients
- 50g whole almonds
- 1 small onion
- 2 garlic cloves
- 4 anchovy fillets in oil
- Olive oil (about 2 tbsp)
- 300g fettuccine or linguine
- 4 baby courgettes, with flowers if you can find them
- 300g yellowfin tuna (tinned or fresh — I used tinned in oil)
- 1 x 400g tin cherry tomatoes
- 1 lemon
- 30g pecorino cheese
- Extra virgin olive oil (for finishing)
How to Make It
Toast your almonds like you mean it:
Chuck them into a dry frying pan and toast until golden and nutty-smelling. Don’t walk away. They go from perfect to burnt so fast. Set them aside and leave the pan on.
Make your flavour bomb base:
Finely chop onion, garlic, and anchovies. Toss them into the pan with olive oil and let them sizzle for 4–5 mins. Stir it, smell it, love it.
Get that pasta going:
Salt your water like the sea and drop the pasta in. Let it do its thing while the sauce gets sexy.
Layer up the good stuff:
Slice courgettes into thin rounds, keep the flowers aside. Dice your tuna (or drain it if it’s from a tin). Add courgettes and tuna to the pan, then scrunch in the cherry tomatoes with your hands. Squeeze in lemon juice, give it a stir, and let it bubble gently.
Finish with a flourish:
Grate your pecorino. Pound the almonds in a mortar until chunky but not dust. When the pasta’s done, use tongs to drag it into the sauce (don’t drain — that water is gold). Toss it all together.
The moment of magic:
Tear in the courgette flowers, throw in the cheese and most of the almonds. Taste. Season. Maybe cry. Drizzle with extra virgin olive oil, sprinkle the rest of the almonds, and you’re done.
Common Mistakes and How to Dodge Them
Why does it taste a bit bland?
Probably needs more salt or lemon. Or your anchovies were shy. Season confidently!
Can I skip the anchovies?
You can, but you’ll lose that deep, savoury base. They melt in — no fishy flavour, promise.
I overcooked my courgettes — they’re mush!
Yeah, they don’t need long. Just stir them in and let them soften gently.
Why did my almonds burn?
Because you walked away, didn’t you? Stand by them. Stir them. Don’t blink.
Storage and Reheating
Fridge: Keeps well for 2 days. Store covered.
Microwave: Totally fine, but cover it or it dries out. Add a splash of water or oil before zapping.
Pan reheat: Best. Bit of oil, low heat, toss gently till warmed.
Freezer: Eh, no. The courgettes won’t survive.
Frequently Asked Questions
Can I make this vegetarian?
Sure. Skip the tuna and anchovies, and add capers and olives for salty kick.
What if I don’t have courgette flowers?
No stress — skip them. They’re a pretty extra, not a dealbreaker.
Do I need to use cherry tomatoes?
Whole peeled tomatoes work too — just squish them more. You want that saucy texture.
Can I use spaghetti instead of linguine?
Yep. Pasta shape is flexible here.
Nutrition Facts (Per Serving)
- Calories: 580
- Fat: 24g
- Carbs: 58g
- Protein: 36g
- Sodium: 420mg
- Sugar: 6g
Jamie Oliver Tuna Fettuccine Pasta
Description
A summery pasta with sweet courgettes, buttery tuna, crushed almonds, and lemon — rich, rustic, and just a little bit fancy.
Ingredients
Instructions
- Toast almonds in a dry pan, then set aside.
- Sauté onion, garlic, anchovies in olive oil.
- Cook pasta in salted water.
- Add sliced courgettes, tuna, and crushed tomatoes to the pan.
- Toss in pasta with a splash of cooking water.
- Add courgette flowers, pecorino, most almonds.
- Finish with olive oil and remaining almonds.
Notes
- Toast nuts first — they cool fast and keep crisp.
- Use tongs to drag pasta into the sauce — don’t drain it.
- Lemon brightens everything. Don’t skip it.
- If your tuna’s in water, add extra oil to compensate.