- 1 lb of Baia Pasta Kamut® Corkscrews
(or our regular Durum Corkscrews)
- 3 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, thinly sliced
- 2 tablespoons capers rinsed, roughly chopped
- 2 anchovies, finely minced
- 1/2 cup pitted black olives, roughly chopped (optional)
- 1 (28-ounce) can whole, peeled tomatoes, chopped
- 1 can tuna, drained
- salt and cracked black pepper, to taste
A delightful dish from the Aeolian islands atop Sicily , pasta col tonno is simple but deep and can be complemented with black olives or made in a fresher version by using cherry tomatoes when in season. Here we describe a basic recipe that you can use as a template to wow your guests in any way you want.
Bring a large pot of water to the boil — you want those noodles to have ample space to swim. Place olive oil and the garlic in a large sautée pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives (optional), and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Add tuna (and a dash of chopped parsley if you want) and season, to taste, with salt and pepper.When the water comes to a boil, add a good amount of salt (almost at the levels of sea water) and cook the corkscrews, stirring occasionally. Cook the pasta 1 minute shy of “al dente”. Then drain them and toss them in sauce and cook for another minute to integrate flavors (no need to stir like crazy, a low fire a gentle shaking of the pan will work well). Serve immediately. Yup, you got it, no cheese here: it’s considered sacrilegious with fish-based dishes.