Ziti with Tuna Ascoli-Style

Name: Ziti with Tuna Ascoli-Style
Yield: serves 6
Ingredients: Kosher salt for the pasta water; 1/4 cup extra-virgin olive oil; 3 plump garlic cloves, peeled and sliced; 1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped; 3 anchovy fillets, chopped (about 1 tablespoon); 1/2 teaspoon peperoncino flakes, or to taste; 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; A 6-ounce can tuna in olive oil, preferably imported from Italy; 1 pound ziti; 1/4 cup chopped fresh Italian parsley; A large pot for cooking the pasta; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Ascoli is a city in the Marche region known for its big green olives. They add a distinctive local flavor to this sauce of tomatoes and canned tuna, a pasta dressing found in many regions of Italy. If you can’t find Ascolane olives, other green Italian olives will do. Do not be afraid to alter some of the other ingredients to make your own version of this tasty sauce. For example, anchovies add complexity, but you could omit them if you choose. And though chopped parsley is fine, a little mint and/or a little oregano could go far. Also, do not feel compelled to use the exact pasta shape: I call for ziti here, but fusilli, shells, or mafalde could all add a new dimension to this dish.

Recipe notes

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