Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick
The long fusilli I call for in this recipe makes the dish sort of fun to eat as it is a bit sloppy. It sometimes is sold with its regional name from Apulia, canule.  (2)LO.jpg)
Although it may seem uncommon to combine a salted meat with seafood, it is not really in Italy. If you've got leftovers it makes a great little lunch dish with a drizzle of olive oil. This pasta, fusilli lunghe, is typically found in Italian groceries.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
1/2 cup extra-virgin olive oil
2 garlic cloves, crushed
1/2 cup finely chopped onions
2 cups fresh or frozen peas
2 tablespoons tomato paste, dissolved in 1/2 cup water
3 ounces pancetta, cut into strips
One 3 1/2-ounce can imported tuna, packed in oil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
3/4 pound fusilli lunghe
3 tablespoons finely chopped fresh parsley
1. In a flameproof casserole large enough to hold the pasta and one you could bring to the table, heat the olive oil over medium heat, then add the garlic cloves until they begin to turn light brown, about 2 minutes. Remove and discard the garlic.
2. Add the onions and cook, stirring, until translucent, 4 minutes. Add the peas and cook 1 minute, then add the tomato paste and water and cook for 6 minutes and then add another 1/2 cup of water. After another 6 minutes add the remaining 1/2 cup of water, the pancetta, tuna, and oregano, and season with salt and pepper and cook, stirring frequently to break up the tuna, for 6 minutes. Turn the heat off. Sprinkle on half the parsley and let sit until the pasta is cooked.
3. 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.
4. Transfer the pasta to the casserole and heat briefly and toss with the sauce. Serve with the remaining parsley.
Variation:
Note:
Posted: 12/18/2006