Thread: I Remember Nonna 8 (tuna-tomato sauce)

Originally Posted by Dillinger

Lets see it then ,you tease

What you need:

a. 6-7 medium ripe tomatoes (blenderized with 1/2 teaspoon salt)
b. 1/4 cup EVOO
c. 1 can albacore tuna, drained and flaked
d. 2 tablespoons capers
e. 4 tablespoons parsley (less or more to taste)
f. 10-12 black olives, sliced (kalamata are best, but use whatever is to hand)
g. 4-5 anchovy filets (rinsed, if salted) and chopped
h. 2-3 local red chilies, sliced once lengthwise
i. 6-8 cloves of garlic, roughly chopped
j. freshly ground black pepper
k. freshly grated Parmesan

What to do:

Blenderize tomatoes with salt and pepper and set aside. Mix tuna, capers, black olives and anchovies in a bowl and set aside. Saute garlic and anchovies in EVOO until garlic is light brown. Add tomatoes, bring to a boil, reduce to a simmer and partially cover (30 minutes or so...check regularly for consistency). Add 1/2 parsley after about 25 minutes and remove chilies. Add tuna mix to sauce to heat through: stir well. Pour sauce over pasta of choice (I used DeCecco rotini here), mix well, serve with remaining parsley sprinkled on top. Add grated Parmesan to taste.

NB: I'm aware of the hesitation about adding cheese to a seafood sauce. I ignored it here as the tomatoes, not the tuna, dominate...