Pasta al tonno or pasta with tuna

I’ve been dying to try this dish for a long time. I finally found the right tuna, a white filet packed in olive oil, and bought a few cans. You can go with either a tomato and tuna based sauce or a bianco tuna sauce. I think we will first try the tomato based sauce. I’ve been trying to make this dish since Friday but our schedule has not permitted me and my hubby to both be at the dinner table together since Thursday night so today I hope to make this for our lunch. Here is the recipe I’ll use and since we haven’t had it yet, I don’t have a picture. After my picture heavy post the other day, I’m sure you all are glad there are none today. :-)

I found this recipe at Bleeding Espresso.

Rigatoni al tonno (I’m going to use a similar short pasta)

2 tablespoons of olive oil

1/2 red onion, finely chopped
1 clove garlic, finely chopped
2 small cans tuna (if yours is packed in olive oil, use that for part of the oil above)
1 tablespoon chopped parsley
1 can peeled tomatoes, run through grinder or coarsely chopped
salt and peperoncino to taste
First, put on the water for the pasta. By the time it’s boiling, your sauce should be about 10 minutes away from ready–perfect for rigatoni cooking time.

Put olive oil in skillet and sauté onions on medium heat until translucent. Add garlic and peperoncino and cook for a few minutes, being careful not to burn the garlic.

Add tuna and let cook a few minutes, mixing them well with the onions, garlic, and oil.

Add tomatoes, parsley, and salt (at least a hefty pinch will be necessary), lower heat, and let simmer for about 20 minutes or until the tomatoes are cooked to your satisfaction.

When your pasta is cooked and drained, mix well with the sauce.

Serve hot and with grated Parmesan cheese if you like (even though purists would say no cheese with tuna).

I’ll let you know how this turns out and if we liked it. I might add in some black olives or capers to jazz it up a bit like Michelle suggests on her recipe page. Have a great day!

Remember tomorrow is IDIC 2011. The featured dish this year is Pesto alla Genovese. I’ll be making homemade pesto!!

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