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Aeolian tuna pasta

by Ada Parisi
5 min read
Pasta al tonno alla eoliana

Aeolian tuna pasta, a first traditional sicilian seafaring cuisine and, in detail, of the Aeolian Islands. Today in my favorite version: with the fresh tuna. Pasta with aeolian in fact you can prepare with different types of fish, from swordfish to amberjack. What doesn't change is the sauce, a very quick sauce always based on fresh fish, characterized by the presence of olives, Capers, tomatoes and parsley. To make you sell how easy and fast to prepare, look at the VIDEO RECIPE step by step on my channel You Tube.

History and ingredients of Aeolian pasta

Pasta with aeolian cheese is a first dish a breeze to prepare. I prefer to use short pasta, but in Lipari are preparing in this way the spaghetti, strictly al dente. The Aeolian sauce born as a poor preparation made only with vegetables, and therefore poor, but it was then enriched with the addition of fresh fish, especially red tuna or swordfish. Although I ate a really delicious Volcano version with anchovies.

You can replace red tuna with bonito, tunny tuna or even mackerel, more sustainable bluefin tuna. And I recommend you use only if bluefin tuna caught in the barrel and if you are sure of Mediterranean fish origin. Do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. Have a good day!

Pasta al tonno alla eoliana


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 3 voted )


300 grams of bluefin tuna in a single slice

320 grams of pasta

15 cherry tomatoes Piccadilly or Pachino

a clove of garlic

green and black olives in brine, to taste

Capers subcommittees,, to taste

fresh parsley, to taste

a small piece of chili pepper

extra virgin olive oil, to taste

salt and pepper, to taste


Eolina tuna pasta is very simple and very fast to prepare: look at the the VIDEO RECIPE and you can't go wrong.

For the tuna sauce eolina: rinse the capers to dissalarli. Stone the olives and cut into slices. Wash the tomatoes and cut them in half (lasciatene someone for a whole game of textures and shapes). Chop the garlic finely (If you prefer, you can leave it whole and remove once browned) and fry in a pan with extra virgin olive oil with a bit of chilli.

Add the tomatoes and jump over high heat for a few minutes, until the peel tomatoes does not will be slightly wrinkled. Add the capers, the olives and chilli: season with salt (not too because olives and capers are salty) and cook a few minutes: the sauce must maintain a fresh taste.

Cut the tuna into pieces and finely chop the parsley: over high heat, add the tuna sauce and half the chopped parsley and cook for another 2 minutes, always on high heat. Tuna must remain rosy inside.

Boil the pasta in salted water and drain it al dente, leaving aside a little of the cooking water: skip the pasta into the pan with the tuna sauce eoliana, adding cooking water if necessary. Add the remaining chopped parsley and serve the pasta with tuna immediately to the Eolian. Bon appétit!



MATCHING: for tuna pasta alla eoliana suggest two pairings, one for those who prefer to remain in Sicily and one for those who like to explore. THE first is a South Tyrol Chardonnay: Goldfinch, Elena Walch. A white wine with a straw yellow color, the scent of white flowers (tiglio). The palate is fresh and fruity, good structure. Excellent if drunk after a few years of aging in bottle. If you prefer to stay in Sicily, we suggest an Aeolian. A Salina Igt white, produced with Insolia and Catarratto grapes by Hauner, which has its vineyards right on the island of Salina: a fresh wine, well tasty, scents of citrus and exotic fruits.

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Lady jeanette September 22, 2016 - 10:08

This recipe is perfect for tonight!
Tonight is a friend of mine visited me and I wanted to ask you a fish dish without onion because it is intolerant, and here's a great recipe!

Ada Parisi September 22, 2016 - 11:23

Thanks! I really hope you like it, It is one of the symbols of the Sicilian tradition! If you don't find the tuna you can use bonito, greater amberjack, swordfish, even chunks of sea bream or sea bass! A warm greeting, ADA

Sue June 20, 2016 - 20:11

Hi Ada,
I very much liked your recipe. I shared it on Gourmicious World Popular Recipes blog, crediting you and your website.
Thanks for such a nice recipe,

Ada Parisi June 21, 2016 - 10:54

I have seen your web site, is so nice! Thank you very much for appreciating my recipe and for the credits! Have a nice day, Cheers! ADA

Ilaria July 2, 2015 - 11:55

my colleague has experienced last night the recipe and was very satisfied. I will try in the next few days.
Thank you very much, ADA!
Hello :)

Ada Parisi July 2, 2015 - 11:56

Ilaria thanks to you and your colleague! A hug and good summer!!! ADA

Ilaria July 2, 2015 - 11:58

to you too!!! :)

Ada Parisi July 2, 2015 - 11:59

:-) Big hugs!!!

Morgan December 26, 2014 - 11:28

Try adding fresh diced tuna to max. 1 x 1 cm at the end of the process of mixing the pasta with the sauce, putting it in a pot off the stove . It cooks so only slightly with the heat of the pasta. Is’ fake!
The most fresh tuna you add it first and most will know about tuna and make tastier sauce already excellent, in this case, large pieces of tuna are phenomenal.

Sicilians creative in the kitchen December 26, 2014 - 20:42

Hello! I'll definitely try, just the fresh tuna will be by season! Thanks and come see me! ADA

Lucio October 25, 2014 - 16:08

proven, but with linguine, and e’ absolutely fantastic! Is’ was an unexpected success for me!

Sicilians creative in the kitchen October 25, 2014 - 23:25

Hi Lucio, Welcome to my blog! I'm so glad you enjoyed the Aeolian pasta, is a traditional dish but very flavorful and in Sicily is in great demand. Best wishes and, I hope, Until next time! ADA

Daniela July 28, 2014 - 13:06

i haven't tried anything yet but convince me i'll let you know :-)

Sicilians creative in the kitchen July 28, 2014 - 14:39

Hello Daniela, so thank you very much for the trust. Expect an account of recipes to try. Have a good day, ADA

Claudia October 2, 2013 - 09:34

Hi Ada, All right?
Taken last night and…great hit even among children who cannot call himself a fish lover…!!!
Have a good day

Sicilians creative in the kitchen October 2, 2013 - 12:40

Hi Claudia! That's nice, what happiness!!! Thanks not only to have it redone, but for telling me. A hug, ADA

Rebecka August 19, 2013 - 08:59

Very good. I prepare often in summer and I confess, even in winter…I had no idea it was typical preparation of Aeolian.
There's all the flavor of the Mediterranean, the antique one, What wonderful!

Sicilians creative in the kitchen August 19, 2013 - 11:09

Hi Rebecka and welcome to our blog. Is’ true: This sauce smells of Mediterranean and the best thing is just vary the types of pasta. In this case we chose a pasta (the bombardoni) that we used for a recipe with mozzarella di bufala that gave us a lot of satisfaction. You can review here: http://www.sicilianicreativiincucina.it/?p=2416 Thank you very much. See you soon. ADA

annaferna August 19, 2013 - 07:35

I can almost taste it!!!

Sicilians creative in the kitchen August 19, 2013 - 11:13

Hi Anna, always gracious. Is’ a very fresh and very tasty dish. Of course with a good white wine of the Aeolian Islands. ADA


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