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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
For a quick weeknight supper that feels gourmet or an easy dish with which to impress guests, try making spaccatelle with tuna, artichokes, olives, and capers. The variety of textures and flavors in this recipe will surely leave you feeling satisfied.
If you have difficulty finding spaccatelle, any type of medium length pasta will do. Similarly, you can use any brand of tuna packed in olive oil, though I highly recommend using Genova Tonno if possible.
Tuna with pasta is a traditional Sicilian recipe that every family has a version of in their cooking repertoire. My family uses the addition of artichokes, olives, and capers to give a variety of flavors with each bite.
Spaccatelle is a pasta originating from Sicily that has a curved shape and a cleft in the center. It is one of the few original Sicilian pasta forms and thought to be “bent like the local politics.”
This recipe is very easy to make, and the complexity of flavors along with the health benefits of the tuna, being high in protein and an important source of omega-3 fatty acids, will make you feel good about serving this dish to your guests.
