Preparation: approximately 30 minutes
Serves 6 -8
1 lb pasta Farfalle or Penne Rigate
1 6 ¾ - ounce bottles of Italian tuna fish in olive oil (don’t discard the oil)
¼ cup extra-virgin olive oil
1 clove of garlic, finely chopped
2 scallion, diced
1/2 cup parsley, cut finely and save the stems
2 Tbsp. pine nuts
10 large pitted green olives, cut in slivers
2 Tbsp. golden raisins
2 Tbsp. capers under salt
1 country pepper, whole or red pepper flakes
2 – 3 cinnamon sticks
10 fresh bay leaves
1 can Italian cherry tomatoes (approximately 14.28 oz.)
zest of 1 small lemon and 1 lime
black pepper and salt as desired
1. In a large skillet with a cover combine the olive oil (including the oil reserved from the tuna with the garlic, scallion and the cut stems of the parsley. The parsley stems add extra flavor to the oil together with the garlic and scallion. Sauté for a few minutes.
2. Add the tuna, breaking it up with a fork, sautéing a few minutes before adding the olives, capers (which should be washed and soaked for about 15 minutes in hot water to get rid of the salt), pine nuts, raisins and 5 bay leaves. Then add the cinnamon sticks and country pepper or red pepper flakes. More pepper can be added as desired.
3. Add the tomatoes and let cook slowly. Every once in a while, add some parsley, but reserve some for use prior to serving the pasta. Always taste before adding salt as the salt from the capers is usually enough. I love black pepper so I would definitely add. Let simmer slowly until ready to serve, stirring occasionally so that the sauce doesn’t stick at the bottom.
4. In the meantime put the water on to boil, adding the remaining 5 bay leaves. When it boils, add the salt to the water and then add the pasta. I always use coarse salt from Trapani in Sicily. Remember it should be al dente and that you will need to cook the drained pasta with the sauce for a few more minutes before serving, so check on the box for the cooking time. Check for salt halfway through the cooking process. Always remember to keep some of the cooking water, as it is useful to lighten up the sauce if it is too thick and making it creamier in texture, and to maintain the heat of the pasta when it arrives at the table. Or you can just add additional fresh olive oil. You may wish to remove the bay leaves and cinnamon sticks. Stir in the remaining parsley and lemon and lime zest to the dish, and serve.
***Note: As an addition, you can serve bowls of toasted fresh breadcrumbs with oregano. I usually keep a bag of this mix in my freeze and take it out when needed. It is a great way to use up left over bread. I grind up the bread and freeze.
You will need:
2 cup freshly ground breadcrumbs, toasted in oven with 1 tsp. dried oregano
Heat oven to 350˚ F. Prepare a tray on which you will mix together the ingredients. Toast the breadcrumbs in the oven for approximately 20 minutes, stirring often. This can be made ahead of time and frozen or kept in the refrigerator until needed. Bring to room temperature.