Pasta with Tuna and Arugula




servings: 2


1 onion, chopped

3 garlic cloves, minced

4 anchovies, chopped

1 tsp capers

425 g (1 can) tuna chunks, drained

600 ml thickened cream

2 tsp cornstarch

dried sage, to taste

dried oregano, to taste

dried basil, to taste

salt, to taste

black pepper, to taste

2 tbsp olive oil

200 g pasta of your choice


Grated Parmesan, for serving, optional



  1. In slightly salted water, cook pasta according to packaging instructions. Drain.
  2. In a skillet, heat the oil, add onion, cook until tender.
  3. Add garlic, anchovies and capers, cook for 30 seconds, stirring constantly.
  4. Add tuna and season with sage, oregano, basil, salt and black pepper. Cook for 1 – 2 minutes.
  5. Add thickened cream, bring to simmer and add cornstarch. stir and cook for 4 – 5 minutes or until thickened.
  6. Add pasta to a serving plate, pour the sauce and add fresh arugula. Sprinkle with Parmesan.


Entertaining tips:

  • When serving Pasta with Tuna and Arugula at buffet table, keep it in a food warmer with some extra arugula and grated Parmesan cheese on the side.