Pasta Siciliana (Recipes) - DeLaurenti - Specialty Food and Wine

Recipes

Pasta Siciliana
Serves 4 1 pound short pasta (Trenne by Rustichella d'Abruzzo is our favorite) 3 cloves garlic - sliced 3 tablespoons extra virgin olive oil 1 teaspoon crushed red chilies (you can add more if you like it spicier) 28 ounces crushed tomatoes with the liquid (pick one with liquid that is more of a paste, not water. Carmelina or Bel Aria for example.) 3 tablespoons capers, drained (of the vinegar or of the water, if salted) 2 teaspoons tomato paste (the one in the tube (Pagani) is great because you can squeeze out just the right amount without opening a whole can.) 1/2 cup pitted and halved Kalamata olives 2 cans (8 ounces) tuna in olive oil pepper (no salt - the capers and olives do it for you)	We probably make this pasta once a week at home. It’s so easy and so good and goes perfect with Sicilian reds like Nero d’Avola. Sauce Saute garlic in olive oil along with red chilies. Add tomatoes with liquid and simmer for 10 minutes until slightly reduced. Add Kalamata olives, capers, tomato paste, and black pepper to taste. Simmer and mix another few minutes. Add tuna in oil (must add the oil too!) at the end just as pasta is ready. Pasta Boil the pasta in a large pot with a pinch or two of sea salt added right before you drop the pasta in. Cook to al dente. Toss the pasta in with the sauce then serve it up.
Posted by Pat on December 13, 2006 6:54 PM

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