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  • Writer's pictureTerri Windover

Creamy Sicilian Ziti with Tuna, Capers and Olives

You remember the tuna casserole your Aunt Martha used to make? It was basically a can of tuna, mushroom soup, frozen peas and macaroni. It was a sodium laden, cheap mess. Cheap like a ten dollar hooker on a slow night. 

Well this one is like that really pretty girl next door that you like. Harder to get but worth the effort. 

As usual for the olive oil I use one of the many varieties from Evoolution . They are an amazing company with oils, vinegars and salts. If there isn't one near you you can order online. I highly  recommend their products as my stuffed cupboards can attest to!


- 4 tablespoons Extra Virgin Olive Oil

- 12 ounces (drained weight) Italian tuna, drained and coarsely flaked

- 4 large cloves garlic, crushed and chopped - 1/2 cup dry vermouth or dry white wine - 1 cup cream or alternative  - 3 tablespoons Italian capers in brine, drained and finely chopped - 1 cup loosely packed and pitted Sicilian green olives, chopped - 1 tablespoon fresh thyme leaves, chopped - A small handful flat-leaf parsley, finely chopped - Salt and pepper - 1 pound ziti rigate or tortiglioni Instructions:

You can substitute chicken or turkey chunks for the tuna or your favourite flavour of olives. 


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