Pasta al Pomodoraccio (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Pasta al Pomodoraccio
Serves 4 1 lb fresh egg linguine (or dried, shaped pasta) 8 oz 1/4" julienned Pomodoraccio tomatoes 4 oz toasted pine nuts 4 oz quartered Saracena olives (black pitted olive in oil) 1 oz capers (salted capers that have been rinsed work great) 8 oz canned tuna (in olive oil - preferably a Portuguese or Spanish tuna) 1 shallot, minced 2 Tbls extra virgin olive oil Salt and pepper to taste	Fresh egg linguine! Toast pine nuts in oven at 400 degrees until slightly browned. Sautee the shallot in the oil until translucent. Add the olives, tomatoes and tuna (with oil) and simmer for 5 minutes. Meanwhile, cook the fresh pasta. (If you use dried, begin the pasta before you start the sauce. Add capers and simmer for one more minute. Add the drained pasta quickly to the sauce. Finish with the pine nuts then toss and serve. Serving Suggestions and Tips: Sun-dried tomatoes will work but the Pomodoraccio make this dish unique.
Posted by Pat on December 13, 2006 6:52 PM