Spaghetti with Greens in Red Tuna Sauce
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy

This appealing southern Italian spaghetti dish not only has a colorful contrast of red and green, but these leafy green vegetables are complemented by the mild tuna flavor.  The dish is really quite pleasant and I find that children really like it even though you wouldn’t think so.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 25 minutes

2 cups tomato purée (preferably fresh)

1/2 cup extra-virgin olive oil

One 4-ounce can tuna in olive oil

2 salted anchovy fillets, rinsed

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter

6 tablespoons finely chopped onion

3 garlic cloves, finely chopped

1/2 pound spinach, heavy stems removed, rinsed well, and chopped

1/2 pound Swiss chard, heavy stems and ribs removed, rinsed and chopped

Juice from 1/2 lemon

1 pound spaghetti

1. In a large saucepan or flameproof casserole, heat the tomato purée over low heat with 6 tablespoons olive oil, tuna, anchovies, oregano, and season with salt and pepper.

2. Meanwhile, in a large skillet heat the remaining 2 tablespoons olive oil with the butter over a medium heat.  Once the butter has melted and stopped bubbling cook the onion and garlic until translucent, stirring frequently so the garlic doesn't burn, about 6 minutes.  Add the spinach, Swiss chard, and lemon juice and cook until it wilts.  Turn the heat off.

3. 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 a serving bowl, then toss the pasta with the tomato sauce and then toss again with the spinach and Swiss chard.  Serve immediately without cheese.

Variation: 

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Posted: 12/18/2006