Quick Italian Tuna and Olive Pasta for the Italian Feast of the Seven Fishes. Plus a Gourmet Herb Give-Away!

When I was a kid growing up in Rhode Island, I never could understand all the fuss some families made about Christmas Day dinner. It always seemed weird to me. After all, who could eat a huge ham or turkey dinner after a gargantuan Christmas Eve feast?

Of course, when I got a little older, I realized that not everyone celebrated the Italian Feast of the Seven Fishes on Christmas Eve. I thought that was weird too.

Turns out it's not weird at all. The Italian Feast of the Seven Fishes, is celebrated primarily among southern Italians. And Rhode Island, the state with the highest percentage of Italians, is home to many southern Italians.

This centuries-old feast celebrated on Christmas Eve has its roots in Medieval Italy and the Roman Catholic tradition of abstinence. When Catholics abstained from meat on holy days, they typically ate fish. Why seven types of fish? Historians believe it may be symbolic of Roman Catholicism's seven sacraments. Why Christmas Eve? Because Catholics would await the stroke of midnight, which was the time for the birth of the baby Jesus. That also explains why so many Italians attend midnight mass on Christmas Eve.

Of course, it's not always easy staying awake after savoring a seafood dinner of epic proportions. Though most families enjoy classic southern Italian dishes such as fried smelts and linguine with white clam sauce, many families (like my husband's) have their own specialties, such as Gram's stuffed squid in tomato sauce.



For my family it was pretty much the same every year. A first course consisted of fried smelts, fried calamari, snail salad, and boiled shrimp cocktail.

Then came two pasta dishes such as pasta aioli (pasta made with olive oil, garlic, and pepper) and linguine with mixed seafood.

Then for the finale: baked stuffed shrimp with a side of sauteed garlicky broccoli rabe. Most of us were too full to eat the baked stuffed shrimp, since it was last course in a dinner that stretched over 4-5 hours. Plus you had to save room for cheesecake and Italian Christmas cookies, such as pizzelle, biscotti, and pignoli cookies.

When we don't make it home for Christmas Eve, Jeff and I usually make a big bowl of linguine with white clam sauce and reminisce. We just make sure there is a box of tissues nearby, since tears of laughter and sometimes sadness usually arise.

You don't have to be Italian or even celebrate Christmas to enjoy my Quick Italian Tuna and Olive Pasta. This flavorful dish is deliciously simple to make and simply delicious to eat anytime of the year.

I am delighted to send my pasta to Maryann of Finding La Dolce Vita and Joe of Italyville, who are co-hosting The Feast of the Seven Fishes.

I'm also delighted to share this dish with Giz and Psychgrad of Equal Opportunity Kitchen, the hosts of Blogger Aid: Because We Can Help. They're looking for a dish that you would feed to a hungry guest visiting your home during the holidays. Val of More Than Burnt Toast, Ivy of Kopiaste.. to Greek Hospitality and Giz of Equal Opportunity Kitchen have joined forces to create BloggerAid: Bloggers Uniting to Aid in the Alleviation of Hunger. Learn more about it here.

Finally, this pasta dish was made with Daregal Gourmet Herbs, fresh frozen herbs. No, that's not an oxymoron. Read about them here and enter for a chance to win some free herbs!

I recommend using a top quality tuna packed in olive oil, such as Flott, which can be found in most Italian specialty markets.

Quick Italian Tuna and Olive Pasta

This fast and easy Italian tuna pasta is simple enough to become a weeknight go-to meal yet elegant enough to serve for a holiday or special dinner party. I recommend using a top quality tuna packed in olive oil, such as Flott, which can be found in most Italian specialty markets.

Makes 4 servings
Print recipe only here.

2 (5-6 oz) cans or jars of Italian tuna packed in olive oil
1/2 cup sliced olives, such as Kalamata and green Cerignola
1 1/2 cups cannelini beans, rinsed
2 teaspoons lemon juice
the zest of half of a lemon
2 tablespoons finely chopped fresh parsley*
1/2 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil, divided
1/2 pound spaghetti
salt, to taste

In a large bowl combine tuna with its oil, sliced olives, beans, lemon juice, lemon zest, parsley, and red pepper flakes. Then stir in 1 1/2 tablespoons of extra virgin olive oil until well combined.

Cook pasta in a large pot of boiling salted water, uncovered, until al dente. Drain in a colander and return to pot. Add the tuna mixture to the pot and toss well. Stir in remaining 1 1/2 tablespoons of olive oil until pasta is well coated. Warm until just heated through. Season with salt to taste. Serve immediately. Garnish with additional chopped fresh parsley and a drizzle of extra virgin olive oil.

*Note: In addition to parsley, I sometimes add finely chopped celery leaves.

You might also like:

Lobster Fra Diavolo





Tagliatelle with Pan-Seared Shrimp and Fennel






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How to Make Italian Pepper Biscuits

Last week I shared my mom's recipe for traditional Italian almond biscotti, which she submitted to my Eat Christmas Cookies event. Now you didn't think my dad would be outdone by her, did you?

So today it's time for my dad's entry, Italian Pepper Biscuits. This recipe was my grandmother's original and has been in the family for over 80 years.

(Click on the logo for details and see all of the delicious entries here.)

Now you may be asking yourself, "what is a pepper biscuit?" It's a savory Italian biscuit made primarily of flour, olive oil, black pepper, and fennel seeds. They can be found in many Italian delis and are usually ring-shaped biscuits that have been boiled.

My family's pepper biscuits are baked instead of boiled. When you bite into one, you'll find the texture to be satisfyingly crisp and slightly crumbly. They're all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a hot espresso or tea.

Pepper biscuits make great easy and inexpensive Christmas gifts too because they can be made ahead. Once cooled, store in air-tight container (preferably tin to maintain their crispness) and keep in a cool area; they should last up to a month.


(This festive Christmas colored "Chinese take out" box was $1 at Target!)

Even though my mom loves to make pepper biscuits, she prefers when my dad does because he twists each cookie so uniformly. If you're not into twisting, you can also roll the dough into a cigar shape and simply form a circle. They're equally delicious no matter what shape they come in.

Dad's Italian Pepper Biscuits
These savory Italian biscuits are satisfyingly crisp and slightly crumbly. They are all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a hot espresso or tea.

Makes 30 biscuits
Print recipe only here.

1 cup olive oil, preferably extra virgin
1 cup water
1 teaspoon salt
1 heaping teaspoon black pepper
2 teaspoons fennel seed
1 tablespoon baking powder
3 cups all-purpose flour

1 egg, lightly beaten for egg wash

Preheat oven to 375 degrees F. Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

In a large bowl, hand mix olive oil, water, salt, black pepper, and fennel seed. Add baking powder and flour. Mix until well blended and a dough begins to forms. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.

Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then criss-cross the pieces until a braid forms. Place 15 biscuits per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely.

Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard. Properly stored, they should last up to one month.

Here are more easy and inexpensive edible Christmas gifts you might like:

Traditional Italian Almond Biscotti
Biscotti can be made ahead and stored. Given their sturdy texture, they stand up well to packing, so they make great edible gift to mail.


Chocolate Dipped Almond Biscotti
I am downright giddy when I receive a gift box of of my mother-in-law's chocolate dipped almond biscotti.





Orange, Date, and Pecan Bread
Mini quick breads in decorative porcelain baking dishes make attractive and thoughtful gifts. You could also make mini Banana Coconut Almond Bread or Persimmon and Date Bread.


Mom's Peanut Butter Fudge
Everyone loves receiving fudge, especially when it's thick and creamy and studded with peanuts. Feel free to play around with other add-ins such as marshmallows, dried fruit, crushed candy canes, or whatever else you fancy.

Also I'm giving the gift of pepper biscuits to The Happy Cook over at My Kitchen Treasures who is looking for Homemade Christmas Gifts. Click here for many more delicious ideas.


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