Fregola Pasta with Tuna
Serves 4

8oz Fregula Sarda Pasta (Traditional Sardinian pasta)
8oz Mediterranean Tuna (in oil)
10 oz Cherry Tomatoes, halved
6 leaves Fresh Basil, julienned
1 tsp fresh oregano
2 Tbsp capers I love capers so I crank it up in this recipe. If you use salted capers, rinse them well before you add them to the dish.
1 large shallot, minced
2 Tbsp Extra Virgin Olive Oil Use the good stuff!
Salt to taste

This is a great recipe and you'll find a version of it on the package of pasta itself. I left out bottarga (salted, pressed tuna roe) because I think it's too salty for the dish but, of course, we sell bottarga and you're free to pile it on!

Bring a large pot of water to boil. Make sure you have plenty of water because this pasta takes nearly 20 minutes to cook. Mix all of the other ingredients in a bowl and let rest, at room temp, until the pasta is cooked al dente. Strain the pasta and mix it all up. That's it!

Serving Suggestions and Tips: PLEASE drink a crisp Verdicchio with this (like the Marchetti).
Posted by Pat on July 9, 2009 11:18 AM

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