Filippo's Tuna-Garlic Pasta In Olive Oil Recipe

  • 250g spaghetti, cook as instructed
  • 1/3 cup Filippo Berio Olive Oil
  • 1 bulb of garlic (about 10 cloves), minced
  • 50g anchovy fillets (adjust to suit your taste)
  • 2 cans plain tuna flakes in oil or water (approx. 180g/can), drained
  • 2 tablespoons Filippo Berio Sun Dried Tomato Pesto
  • 4 - 5 tablespoons Filippo Berio Extra Virgin Olive Oil
  • salt and pepper
  • chili flakes, optional
  • grated parmesan cheese, as topping
Filippo's Tuna-Garlic Pasta In Olive Oil Recipe


  1. Cook spaghetti al dente, set aside.
  2. Heat olive oil in a pan (do not let it reach smoking point)
  3. Sauté garlic, anchovy, and tuna flakes. Add tomato pesto and mix well.
  4. Transfer cooked spaghetti into the pan and toss until pasta is well coated in the sauce.
  5. Drizzle extra virgin olive oil and mix. Add salt, chili flakes and fresh cracked pepper to taste.
  6. Plate and top with parmesan cheese. Serve immediately.


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