Pasta with Tuna, Eggplant and Capers
Short pasta tossed with sautéed eggplant, cherry tomatoes, and canned tuna in a pan sauce built on Maillard browning. Red onion, capers, and olives add briny depth; finished with raw extra virgin olive oil, pecorino romano, and fresh basil.
Ingredients
- 7 oz short pasta, uncooked
- 12 tbsp canned tuna in oil, drainedfresh tunavariesfishproteinFull guide →
- 1 whole eggplant, about 350-400gzucchini1:1vegetableeggs-freeFull guide →
- 2 ¾ oz cherry tomatoes, wholediced San Marzano80gvegetableFull guide →
- ½ whole red onion, diced
- capers, to taste(optional)diced pickles1:1condimentFull guide →
- olives, to taste(optional)
- fresh basil, as needed(optional)parsley1:1herbFull guide →
- pecorino romano cheese, as needed(optional)parmesan1:1dairyhard_cheeseadds dairyFull guide →
- salt, to taste
- black pepper, to taste
- extra virgin olive oil, as needed
- coarse salt, for pasta water
Instructions
- 1
Dice half a red onion
- 2
Wash eggplant, slice lengthwise, cut into strips, then into ⅓" cubes
- 3
Wash cherry tomatoes and halve or quarter them
- 4
Heat extra virgin olive oil in a skillet over medium heat, sauté onion until golden and translucent
- 5
Add eggplant cubes with salt and pepper, cover and cook over medium-low heat for 10 minutes, stirring occasionally
- 6
Bring a pot of salted water to boil and cook pasta according to package directions
- 7
When eggplant is colored, add cherry tomatoes, cover and cook over high heat until the mixture begins to stick to the pan bottom
- 8
Add a ladle of pasta cooking water and stir until the sauce becomes creamy
- 9
Add drained tuna and stir for a few moments until incorporated
- 10
Lower heat, add capers and olives, mix to taste, cover and remove from heat
- 11
Drain pasta and add directly to the skillet with sauce, toss well
- 12
Remove from heat, top with pecorino romano, fresh basil leaves, and a drizzle of raw extra virgin olive oil, mix and serve
Tips
Use a wooden spoon when stirring eggplant to prevent damage
The Maillard reaction (browning at the bottom) creates deep flavor; scrape it up when adding pasta water
Good to Know
Leftovers keep refrigerated for 2 days in an airtight container. Best served fresh.
Prep vegetables (onion, eggplant, tomatoes) up to 4 hours ahead. Assemble and cook fresh before serving.
Divide among plates immediately. Drizzle additional raw extra virgin olive oil and fresh basil at table if desired.
Common Mistakes
Do not skip the pasta water step to avoid a dry, grainy sauce
Do not overcook eggplant before adding tomatoes to avoid mushiness
Do not add tuna until heat is lowered to avoid drying it out