Mediterranean Calamarata Pasta with Eggplant, Cherry Tomatoes & Fresh Tuna
A vibrant, summery pasta that brings together the bold flavors of the Mediterranean coast.
Total Time: 35 minutes
Prep: 10 minutes | Cook: 25 minutes | Serves: 2–3
Ingredients
250g Calamarata pasta
1 medium eggplant, diced
3 tbsp olive oil
Salt & pepper, to taste
1 garlic clove, crushed
½ tsp chili flakes or 1 small chili pepper, finely chopped
1½ cups cherry tomatoes, halved
2 slices (about 200g) fresh tuna, cut into cubes
2 tbsp fresh parsley, chopped
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the Calamarata pasta according to package directions until al dente. Reserve about ½ cup of the pasta water before draining.
Prepare the Eggplant:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and a pinch of salt. Sauté for about 8–10 minutes until the pieces are golden and tender. Remove and set aside.
Sauté the Garlic & Tomatoes:
In the same skillet, add 1 tablespoon of olive oil and the crushed garlic. Cook for 30 seconds until fragrant, then add the chili pepper and halved cherry tomatoes. Cook for 4–5 minutes until the tomatoes begin to soften and release their juices.
Add Tuna & Eggplant:
Add the cubed tuna to the pan and cook gently for 2–3 minutes, just until the tuna is opaque but still moist inside. Return the sautéed eggplant to the skillet and toss everything together.
Combine with Pasta:
Add the cooked pasta directly to the pan, along with a splash of the reserved pasta water. Toss to coat everything evenly, allowing the sauce to cling to the pasta.
Finish & Serve:
Season with salt and black pepper to taste. Sprinkle with freshly chopped parsley and a drizzle of olive oil before serving. Enjoy warm with a crisp white wine or sparkling water with lemon.
Tips
Choose the right tuna: Use fresh tuna steaks (not canned) for the best texture. Sear them just until opaque—overcooking will make them dry.
Salt the eggplant: If your eggplant is slightly bitter, sprinkle it with salt and let it sit for 10–15 minutes before cooking, then pat it dry. This helps remove excess moisture and bitterness.
Don’t overcook the tomatoes: Let them soften just enough to release their juices without turning mushy. This keeps the sauce light and fresh.
Reserve pasta water: A few spoonfuls of the starchy water help emulsify the olive oil and tomato juices, creating a naturally creamy coating without heavy cream.
Finish with olive oil: A drizzle of extra-virgin olive oil at the end enhances the aroma and gives the dish a silky texture.
Variations
Add capers or olives: A handful of Kalamata olives or capers adds briny depth and a classic Mediterranean twist.
Go vegetarian: Skip the tuna and toss in roasted zucchini, red peppers, or sun-dried tomatoes for a veggie-only version.
Cheese touch: Though seafood pastas are often served without cheese in Italy, a sprinkle of grated Pecorino or Parmesan can work beautifully if you prefer.
Different pasta shapes: If you can’t find Calamarata, use rigatoni, paccheri, or penne—they all catch the sauce nicely.
Add herbs: Fresh basil or mint can be added with the parsley for extra freshness.
Make it spicy: Increase the chili or add a dash of chili oil at the end for a kick.
Citrus finish: A squeeze of lemon juice or zest at the end brightens the dish and complements the tuna.
Q&A
Q: Can I use canned tuna instead of fresh?
A: Yes, you can, though the flavor and texture will differ. If using canned tuna, add it at the very end and toss just until warmed through to avoid drying it out.
Q: What can I use instead of Calamarata pasta?
A: Rigatoni, paccheri, or penne are excellent substitutes. The goal is to use a short, tubular pasta that can catch bits of sauce and eggplant.
Q: How do I keep the tuna from getting overcooked?
A: Add it to the pan near the end of cooking and sauté briefly—2 to 3 minutes is enough. Tuna should be just cooked through and still slightly pink in the center.
Q: Can I make this recipe gluten-free?
A: Absolutely. Just use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free.
Q: How can I make this meal more filling?
A: You can serve it with a side of garlic bread, a green salad with lemon vinaigrette, or add a sprinkle of chickpeas for extra protein.
Nutrition
(per serving, serves 3)
Calories: ~520
Protein: 33 g
Carbohydrates: 55 g
Fat: 18 g
Fiber: 6 g
Sugar: 6 g
Sodium: ~480 mg
(Values will vary based on the type of pasta, tuna, and amount of oil used.)
Conclusion
This Mediterranean Calamarata Pasta with Eggplant, Cherry Tomatoes & Fresh Tuna is a light yet satisfying meal that celebrates coastal Mediterranean flavors. The tender eggplant, sweet tomatoes, and perfectly seared tuna come together in a simple olive oil and garlic base that feels both elegant and effortless. Every bite is balanced—fresh, slightly spicy, and full of texture. It’s the kind of dish that tastes like summer by the sea, ideal for weeknight dinners or relaxed gatherings with a glass of chilled white wine.