Fusilli con Salsa Rosso di Tonno
Region: Italy, Sicily
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick
Here's another fast way to use a can of tuna with pasta. The corkscrew-shaped pasta called fusilli is perfect for this sauce from western Sicily with pine nuts and raisins. Reserve a 1/4 cup of the sauce and you can make Chickpeas and Artichoke Hearts with Red Tuna Sauce.
Yield: Makes 6 servings
Preparation Time: 30 minutes
1/4 cup extra-virgin olive oil
1/4 cup finely chopped onions
2 garlic cloves,1 crushed, 1 finely chopped
3 cups canned crushed tomatoes
Salt and freshly ground black pepper to taste
1 tablespoon pine nuts
1 tablespoon raisins
2 tablespoons finely chopped fresh parsley
One 6 1/2-ounce can imported tuna in oil
1 pound fusilli
1. In a large skillet or flame-proof casserole, heat the olive oil over medium-high heat, then cook the onions and crushed garlic until the onion is translucent, stirring frequently so the garlic doesn't burn, about 3 minutes. Add the tomatoes and cook 12 minutes, stirring occasionally. Remove from the heat, season with salt and pepper, and add the pine nuts, raisins, and parsley.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
3. Add the tuna with its oil to the tomato sauce. Transfer the pasta to the casserole and toss the pasta with the sauce. Serve without cheese.
Posted: 12/18/2006
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