Tunisian Pasta with Harissa and Tuna
A bold and fiery North African pasta dish that blends the smoky heat of harissa with canned tuna, olives, and capers for a pantry-friendly meal with serious depth. It is a staple along the Tunisian coast where Italian pasta traditions merged with local spice culture centuries ago.
A spicy and tangy North African pasta combining harissa heat with briny olives, capers, and tuna.
Nutrition per serving
Ingredients
pasta
sauce
protein
produce
condiment
Instructions
Build the Sauce
Heat 2 tablespoons of olive oil from the tuna cans in a large skillet over medium heat. Add harissa paste and stir for 90 seconds until the oil turns deep red and fragrant. Pour in crushed tomatoes and simmer for 8 minutes until the sauce thickens.
Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil and cook penne until al dente according to package directions. Reserve 120ml of pasta water before draining.
Combine All Ingredients
Add sliced olives, rinsed capers, and drained tuna to the harissa tomato sauce. Stir gently to avoid breaking up the tuna completely, then fold in the drained penne and a splash of pasta water.
Finish and Serve
Toss everything together over medium heat for 1 minute until the pasta is fully coated. Taste and adjust seasoning, then serve immediately. A squeeze of fresh lemon juice over each bowl brightens the flavors considerably.
Substitutions
Common mistakes
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