Traditionally prepared using
jarred or canned preserved tuna belly.
Course: Dinner
Keyword: pasta, tuna
Servings: 4
Author: Melissa Muller
Ingredients
salt
2tablespoonssalted capers
2tablespoonsextra-virgin olive oil
1red onion,thinly sliced
2cupscherry tomatoes,cut in half
1cupTomato pulp
2tablespoonsSicilian dried oregano
1/2poundpreserved tuna belly
8Sicilian green olives,pitted and sliced
1pounddried long pasta,such as busiate
Instructions
Bring a large pot of salted water to a boil over
high heat.
Put the capers in a fine-mesh strainer and rinse
them under cold running water for a couple of
minutes to remove the excess salt. Squeeze out the
excess water.
In a wide shallow pot, heat 1 tablespoon of the
olive oil over medium heat. Add the red onions and
sweat until translucent, about 4 minutes. Add the
cherry tomatoes, squeezing them with your hands
first so that the pulp falls into the pot. Add the tomato
pulp, oregano, tuna belly, olives, and capers, along
with 1 cup of the boiling water. Simmer for about
10 minutes, until the tomato sauce has thickened
enough to coat the back of a spoon.
Cook the pasta in the boiling salted water until al
dente. Drain the pasta, reserving about 1 cup of the
cooking water. Add the pasta to the sauce with some
of the reserved cooking liquid if the sauce appears dry.
While constantly stirring, simmer the pasta and sauce
together until the sauce gently coats the pasta. Taste,
seasoning with more salt if needed.