Pasta with a Sauce of Tomato and Homemade Tonno sott’Olio

Name: Pasta with a Sauce of Tomato and Homemade Tonno sott’Olio
Yield: for 1 pound of pasta, serving 6
Ingredients: About 1 pound homemade Tonno sott’Olio (page 10), in marinating oil; About 3/4 cup marinating oil; 1 medium onion, diced into 1/2-inch pieces (about 1 cup); 1/2 teaspoon salt, or more to taste; 1/4 to 1/2 cup tiny capers in brine, drained; 1/4 to 1 teaspoon dried peperoncino (hot red pepper flakes); 1/2 teaspoon dried oregano; 1 28-ounce can (3 cups) San Marzano or other Italian plum tomatoes, with juices, crushed by hand into very small chunks; Hot water from the pasta-cooking pot; 1/4 cup chopped fresh Italian parsley

December 14, 2011

Though it cooks for only 15 minutes, this tomato sauce gets loads of flavor from both the tonno and the olio of your marinated tuna. But you don’t want just to boil the tuna and tomatoes together: it is essential to add the fish, the oil, and all the other ingredients to the big skillet at the right time. The technique of skillet sauces, and how to finish pasta and sauce together, is explained in depth on pages 89 to 93. For this chunky sauce, I recommend a short dried pasta with lots of nooks and crannies, like cavatelli or campanelle or conchiglie. These will catch some tuna for you with each bite, so you don’t end up with all the tuna swimming in the bottom of your bowl.

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