Spaguetti all'eoliana

We went to the restaurant A Cannata, on the island of Salina, to try some of their delicious dishes like this lovely pasta.



For 4 servings

400 grams of spaghetti
300 grams of Pachino cherry tomatoes
a handful of capers
200 grams of tuna in oil
2 cloves of garlic
basil leaves
ground chillis


Brown the whole garlic in a pan with a drizzle of oil without turning it dark.

Add the tuna in oil and then the chopped tomatoes and cook for 10 minutes.

Add the capers, pepper and chillis and cook for another 5 minutes until a not too thick sauce is formed.

Adjust for salt, turn off the heat, add the basil leaves broken with your hands and remove the garlic.

Cook the pasta until al dente and add it to the pan with the sauce, combining well. Then sauté in the pan over high heat for a minute and serve hot, decorating with the basil.

click for recipe
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I am a Milan based photographer and journalist. My first love has always been publishing and over the last twenty years I've had a front row seat into the world of interior, fashion and design magazines. Whether as an editor, writer or on the back end of the camera I have witnessed the gradual decline of paper and the rising supremacy of touchscreens. Just like my personal journey switching from film to digital, I am now sharing my experiences and passions with you here.
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