Pappardelle with tuna and artichoke

Flaky tuna is beautiful when tossed through thick, golden paddardelle pasta with wonderfully fragrant sauteed artichokes. Prepare this tasty dish as a weeknight dinner, perfect for any time of year.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Pappardelle with tuna and artichoke
  • 450 gram pappardelle
  • 2 400g cans artichokes, drained, chopped
  • 4 anchovies, drained, finely chopped
  • 2 clove garlic, crushed
  • 1/4 cup roughly chopped parsley
  • 1/4 cup (60ml) olive oil
  • 425 gram can tuna in oil, drained, flaked into large chunks
  • 1/3 cup (25g) shaved parmesan, to serve


Pappardelle with tuna and artichoke
  • 1
    Bring a large saucepan of salted water to the boil. Cook according to packet directions. Drain.
  • 2
    Meanwhile, combine artichoke, anchovies, garlic, parsley and oil. Heat a large frying pan on medium. Cook artichoke mixture 5 minutes, stirring, until softened and fragrant. Add tuna. Cook 2 minutes, until heated through.
  • 3
    Add pasta to tuna and artichoke mixture. Toss 1 minute, until combined. Season to taste. Serve with parmesan.


When draining the pasta, reserve 1 cup of liquid. If pasta needs moistening when adding the sauce, add a little reserved liquid to achieve the desired consistency.