Tagliatelle with Anchovies and Tuna, or Tagliatelle con Acciughe e Tonno: Pasta with a tuna-laced tomato sauce is a standard summer dish, and very refreshing. If, for some reason, you would rather avoid tomato sauce, here's another option. The combination of fish and grated cheese is unusual for Italy, but works well. To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/3 pounds (600 g) fresh tagliatelle or fettuccine
- 1/4 cup unsalted butter
- Olive oil
- 1/4 pound (100 g) tuna packed in olive oil, ideally ventresca, which is tenderer
- 3 salted anchovies, rinsed and boned
- Minced parsley (about 1/4 cup)
- Salt & pepper to taste
- Abundant freshly grated Parmigiano
Preparation:
Set pasta water to heat.
Shred the tuna and mince the anchovy filets as finely as possible. Just before the pasta water boils heat the butter and two fingers of oil in a small pot, stir in the fish, and cook for a minute or two. While the fish is cooking salt the pasta water and cook the tagliatelle; in the meantime remove the sauce from the fire, stir in the parsley, check seasoning, and keep it warm. Drain the pasta when it's al dente, season it with the sauce, a pinch of pepper, and abundant freshly grated Parmigiano, and serve.
Shred the tuna and mince the anchovy filets as finely as possible. Just before the pasta water boils heat the butter and two fingers of oil in a small pot, stir in the fish, and cook for a minute or two. While the fish is cooking salt the pasta water and cook the tagliatelle; in the meantime remove the sauce from the fire, stir in the parsley, check seasoning, and keep it warm. Drain the pasta when it's al dente, season it with the sauce, a pinch of pepper, and abundant freshly grated Parmigiano, and serve.
