This easy and delicious Tuna Fettuccine Pasta by Jamie Oliver is a quick and flavorful meal perfect for busy nights. With creamy tuna, fresh courgettes, and crunchy toasted almonds, it’s a simple yet satisfying dish. You can swap ingredients based on what you have, making it a flexible, tasty dinner option!
Ingredients Needed
- 50g (1.75 oz) whole almonds
- 1 small onion
- 2 cloves of garlic
- 4 anchovy fillets in oil, from sustainable sources
- Olive oil
- 300g (10.5 oz) dried fettuccine or linguine
- 4 baby courgettes (zucchini), with flowers
- 300g (10.5 oz) yellowfin tuna
- 1 x 400g (14 oz) tin of quality cherry tomatoes
- 1 lemon
- 30g (1 oz) pecorino cheese
- Extra virgin olive oil
How To Make Tuna Fettuccine Pasta
- Toast the almonds: Lightly toast the almonds in a large frying pan on medium heat, then tip them into a pestle and mortar, leaving the pan on the heat.
- Fry the aromatics: Peel and finely chop the onion and garlic. Add the anchovies and stir them into the pan with 2 tablespoons of olive oil. Fry for 4 minutes, stirring regularly.
- Cook the pasta: Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
- Prepare the vegetables and tuna: Slice the courgettes (zucchini) ½ cm (about ¼ inch) thick, reserving the flowers, and chop the tuna into rough 1 cm (about ½ inch) dice.
- Make the sauce: Stir both the courgettes and tuna into the frying pan. Scrunch the tomatoes through your clean hands and add them to the pan. Squeeze over the lemon juice and leave to simmer, stirring regularly.
- Grate the cheese and pound the almonds: Finely grate the pecorino and pound the almonds until fine.
- Combine pasta and sauce: Once the pasta is cooked, use tongs to drag it straight into the frying pan, letting some starchy cooking water go with it. Toss everything together, then turn off the heat.
- Add courgette flowers and finish: Tear in the courgette flowers and toss in the pecorino and most of the almonds.
- Serve: Check the seasoning, and loosen the mixture with an extra splash of cooking water if needed. Serve with the remaining almonds, finished with a drizzle of extra virgin olive oil.
Recipe Tips
- Toast the almonds carefully: Make sure to toast the almonds lightly, as over-toasting can make them bitter. Keep an eye on them to get a nice crunch without burning.
- Don’t overcook the pasta: Follow the cooking time on the pasta packet closely to ensure it stays al dente, which will help it absorb the sauce better.
- Use fresh tuna: Fresh yellowfin tuna gives the best flavor and texture, but you can use canned tuna if needed. Just make sure it’s sustainably sourced.
- Save some pasta water: When draining the pasta, reserve a little bit of cooking water. It helps loosen the sauce and brings everything together perfectly.
How To Store Leftovers?
Refrigerate: First, let the leftover Tuna Fettuccine Pasta cool until it reaches room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 259g)
- Calories: 581
- Total Fat: 23.3g
- Saturated Fat: 4.5g
- Total Carbohydrate: 62.9g
- Dietary Fiber: 3.7g
- Sugars: 8.6g
- Protein: 34g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage Linguine Pasta Recipe
- Jamie Oliver Corteccia Pasta Recipe
- Jamie Oliver Pistachio Pesto Pasta Salad
- Jamie Oliver Simple Courgette Pasta
Jamie Oliver Tuna Fettuccine Pasta
Description
This easy and delicious Tuna Fettuccine Pasta by Jamie Oliver is a quick and flavorful meal perfect for busy nights. With creamy tuna, fresh courgettes, and crunchy toasted almonds, it’s a simple yet satisfying dish. You can swap ingredients based on what you have, making it a flexible, tasty dinner option!
Ingredients
Instructions
- Toast the almonds: Lightly toast the almonds in a large frying pan on medium heat, then tip them into a pestle and mortar, leaving the pan on the heat.
- Fry the aromatics: Peel and finely chop the onion and garlic. Add the anchovies and stir them into the pan with 2 tablespoons of olive oil. Fry for 4 minutes, stirring regularly.
- Cook the pasta: Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
- Prepare the vegetables and tuna: Slice the courgettes (zucchini) ½ cm (about ¼ inch) thick, reserving the flowers, and chop the tuna into rough 1 cm (about ½ inch) dice.
- Make the sauce: Stir both the courgettes and tuna into the frying pan. Scrunch the tomatoes through your clean hands and add them to the pan. Squeeze over the lemon juice and leave to simmer, stirring regularly.
- Grate the cheese and pound the almonds: Finely grate the pecorino and pound the almonds until fine.
- Combine pasta and sauce: Once the pasta is cooked, use tongs to drag it straight into the frying pan, letting some starchy cooking water go with it. Toss everything together, then turn off the heat.
- Add courgette flowers and finish: Tear in the courgette flowers and toss in the pecorino and most of the almonds.
- Serve: Check the seasoning, and loosen the mixture with an extra splash of cooking water if needed. Serve with the remaining almonds, finished with a drizzle of extra virgin olive oil.
Notes
- Toast the almonds carefully: Make sure to toast the almonds lightly, as over-toasting can make them bitter. Keep an eye on them to get a nice crunch without burning.
- Don’t overcook the pasta: Follow the cooking time on the pasta packet closely to ensure it stays al dente, which will help it absorb the sauce better.
- Use fresh tuna: Fresh yellowfin tuna gives the best flavor and texture, but you can use canned tuna if needed. Just make sure it’s sustainably sourced.
- Save some pasta water: When draining the pasta, reserve a little bit of cooking water. It helps loosen the sauce and brings everything together perfectly.
Jamie Oliver Tuna Tettuccine Pasta