Una Pasta Estiva

Name: Una Pasta Estiva
Ingredients: 4 ounces anchovies, preserved under salt; 8 ounces canned oil-packed tuna (preferably an Italian import marked ventresca, signifying the flesh was cut from the belly of the fish), drained of its preserving oil and gently shredded; 1/4 cup capers preserved under salt, rinsed and dried; 1 small violet-skinned onion, peeled and very finely minced; 2 fat cloves garlic, peeled, crushed, and very finely minced; 1 1/2 pounds ripe tomatoes, peeled, seeded, and finely chopped; 1 teaspoon fine sea salt, plus additional for the water; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 1/2 cup extra-virgin olive oil; Juice of 1 lemon; 12 ounces penne or other short tubular pasta; 1/2 cup fresh oregano leaves; 1/2 cup torn flat parsley leaves

13 ingredients

9 steps

Ingredients

4 ounces anchovies, preserved under salt
8 ounces canned oil-packed tuna (preferably an Italian import marked ventresca, signifying the flesh was cut from the belly of the fish), drained of its preserving oil and gently shredded
1/4 cup capers preserved under salt, rinsed and dried
1 small violet-skinned onion, peeled and very finely minced
2 fat cloves garlic, peeled, crushed, and very finely minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and finely chopped
1 teaspoon fine sea salt, plus additional for the water
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
1/2 cup extra-virgin olive oil
Juice of 1 lemon
12 ounces penne or other short tubular pasta
1/2 cup fresh oregano leaves
1/2 cup torn flat parsley leaves

Directions

1

Rinse the anchovies.
2

Remove the head and bones, dry on paper towels, and crush lightly with a fork.
3

In a large bowl, combine the tuna, anchovies, capers, onion, garlic, tomatoes, salt, chile, olive oil, and lemon juice.
4

Cover the bowl and let the ingredients mingle for an hour or more.
5

Cook the pasta in abundant, boiling, sea-salted water to al dente, draining it but leaving it somewhat wet.
6

Transfer the pasta to a large, shallow bowl.
7

Toss the warm pasta with the cool sauce, carefully coating each strand.
8

Present the pasta then or later, at room temperature.
9

In either case, strew the pasta with the leaves of oregano and parsley just before serving it.