
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