Fusilli with Tuna in Red Sauce
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 (see link below).

[photo: Clifford A. Wright]

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 saute pan or flameproof 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, chopped garlic and cook, stirring occasionally, until a bit denser, 10 to 12 minutes.  Remove from the heat, season with salt and pepper, and add the pine nuts, raisins, parsley, and the tuna and its oil.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the pan and toss the pasta with the sauce.  Serve without cheese.

Variation: 

Note: 

Posted: 12/18/2006

Referenced Recipes:

Chickpeas and Artichoke in Red Tuna Sauce