Serves 4 to 6
This Sicilian pasta dish features an uncooked sauce similar to pesto but with a unique twist from anchovies. Right before serving, canned tuna is added, creating a flavorful blend with the pasta.
Ingredients:
1 cup fresh basil leaves, tightly packed
3/4 cup fresh parsley leaves, tightly packed
1/3 cup pine nuts
2 medium garlic cloves
1 can (2 ounces) anchovy fillets, drained
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 can (7 ounces) tuna in oil, preferably imported Italian or Spanish tuna in olive oil
Salt
1 pound linguine
Instructions:
1. In a food processor, chop the basil, parsley, pine nuts, and garlic until finely blended. Add the anchovies, olive oil, and lemon juice, and process until smooth.
2. Boil at least 4 liters of water in a large saucepan. While waiting, mash the tuna with a fork in a large bowl, then stir in the prepared sauce.
3. Add 2 tablespoons of salt to the boiling water, followed by the linguine. Stir well, ensuring the pasta is submerged, and cook until al dente, tender but still firm.
4. Drain the pasta, reserving some cooking water. Add the pasta to the bowl with the tuna pesto sauce, mixing well. Add a splash of the reserved cooking water if needed for consistency. Serve immediately.
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