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Sanremo pasta

Sanremo pasta

Pasta alla Sanremo is a simple but very tasty first course prepared with tuna, olives and tomatoes. As a pasta shape, choose trenette.

There are some typical Ligurian recipes that are little known outside the borders of the region. Among these, pasta alla Sanremo stands out, a dish which, if we want to define it simply, can be compared to pasta with tuna . In reality, compared to the dinner-saving recipe par excellence, this dish is more refined in its ingredients and preparation.

First of all, the traditional recipe involves the use of trenette , a typical Ligurian pasta shape that can (although should not) be replaced by spaghetti. The sauce is then enriched with tomatoes, anchovies, olives and tuna, all raw, resulting in a very tasty dish despite its extreme simplicity. What do you think, have we intrigued you?

Sanremo pasta
Sanremo pasta

How to prepare the Sanremo pasta recipe

  1. First, bring a pot of water to the boil and blanch the tomatoes for 1 minute so that it is easier to remove the skin.
  2. Then cook the pasta in plenty of salted water and in the meantime dedicate yourself to preparing the sauce which, as mentioned, is all raw.
  3. Combine the anchovies chopped with your hands, the olives cut into slices, the garlic crushed with the appropriate utensil and the well-drained tuna in a large bowl and mix everything well.
  4. Peel the tomatoes and cut the pulp into cubes, also removing the internal part with the seeds. Add them to the other seasoning ingredients.
  5. Season with oil, salt and chilli pepper and, once the pasta is cooked, transfer it well drained into the bowl, flavoring it with freshly chopped parsley. Distribute on plates and serve.

Among the other typical recipes of the area we recommend you try the Sardenaira di Sanremo, perfect if you want to bring to the table an entire menu dedicated to the Song Festival.


The Trenette alla Sanremo can be kept in the refrigerator for a couple of days . We recommend reheating them in a pan before serving, keeping in mind that they will lose their typical pasta flavor with raw seasoning.

Read also
The best recipes and typical dishes from Liguria (and Sanremo).

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