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Aeolian Pasta 2.0

Pragmatic recipe
Aeolian Pasta

Aeolian Pasta

Serving Aeolian pasta is like bringing sun to the table. An easy dish with allure. And an ideal way to use those capers and olives sitting in your fridge.

We bring you a deluxe version. With fresh tuna and saffron.

  • Prep Time 10 Minutes
  • Cook Time 20 Minutes
  • Total Time 30 Minutes
  • Serves 4 People
  • Calories 175 kcal


  • 360 grams of pasta
  • 300 grams of cherry tomatoes
  • 200 grams of fresh tuna
  • 40 grams of black and 40 grams of green olives
  • 40 grams of capers
  • 4 anchovy fillets
  • 2 cloves of garlic
  • 1 chili pepper
  • 0.15 grams of saffron
  • olive oil, salt


  1. Let the capers soak in water
  2. Remove the stones from the olives and cut them in four
  3. Fry the garlic in olive oil till it releases its fragrance
  4. Remove the garlic and add the anchovies till it desolves
  5. Add the tomatoes, cut in half
  6. Stir and add the diced tuna
  7. Add the capers and olives
  8. Let is simmer for 15 minutes
  9. Add saffron to the water the pasta boils in
  10. Transfer the pasta to the sauce, and stir


Aeolian pasta is a preparation more than an actual recipe. The tuna for example is not essential. Or can be substituted by canned tuna.Capers instead are fundamental in this dish. The Aeolian island grow one of the finest capers in the world. We prefer salted capers over brined ones. In either case, rinse them thoroughly.Regarding the olives, make sure to take the stones out. What shall we drink with this delicious dish? An orange wine by Di Giovanna, Camurria. Sicilian all the way.

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