Pasta al tonno is traditionally made with tuna, but in this recipe, jackfruit takes its place. Just like commonly found canned tuna products, canned jackfruit products comes in oil, brine, with and without spices and herbs. When shredded, the jackfruit imitates the flaky, tender texture of tuna and can easily be seasoned to taste like it too.
Pasta Al Tonno: Italian Jackfruit ‘Tuna’ Pasta [Vegan, Grain-Free]
- 3.5 ounces pasta (gluten or grain-free if necessary)
- 2 tablespoons tomato paste
- 1 garlic clove(s)
- 7 ounces canned jackfruit
- 1 can diced tomatoes
- 1 tablespoon Italian herbs
- 5 olives
- 1 tablespoon capers
- 1 teaspoon powdered wakame
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta in a colander.
- Heat a large skillet over medium-high heat. Add the canned jackfruit, capers, and finely chopped garlic. Cook, stirring, until the garlic is golden, about 1 minute. If you use jackfruit in brine, add some olive oil or water.
- Add the canned tomatoes and cook, frequently stirring, about 4 minutes.
- Add the Italian herbs and olives and stir until well combined. Optional: stir in powdered wakame.
- Transfer pasta to a plate and serve the jackfruit sauce and fresh basil on top.