Short Rigatoni with Tuna and Olives
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy

This is a pasta dish that uses a short rigatoni, like a rigatoni cut in half, but if your market doesn't carry it it can also be made with regular rigatoni.  This is a satisfying dish but one must be careful with the cubes of fresh tuna and watch that they don't over cook.   Keep poking them to make sure they don’t get too hard, meaning too dried out; they should have a springy feel when poked, but not hard.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, finely chopped

8 large imported black Kalamata or Gaeta olives, pitted and chopped coarsely

1 tablespoons capers, rinsed, chopped coarsely if large

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh dill

2 tablespoons tomato paste

3/4 cup water

Salt and freshly ground black pepper to taste

3/4 pound fresh tuna, cut into 1 1/2-inch cubes

1/2 pound short rigatoni

1. In a skillet, heat the olive oil over medium-high heat, then cook the onion, celery, garlic, olives, capers, mint, dill, and anchovy until the onion is soft and yellow and the anchovies have melted into the sauce, stirring frequently, about 5 minutes.  Add the tomato paste and dilute with the water.  Check the seasoning and salt and pepper if necessary.  Stir well and cook until bubbling, about 2 minutes.  Add the tuna cubes and cook until springy to the touch, about 8 minutes.

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 skillet with the tuna and cook for 2 minutes, tossing to coat all the pasta with the sauce.  Serve immediately without cheese.

Variation: 

Note: 

Posted: 12/18/2006