Fedelini With Tuna Ragu Recipes

FEDELINI PASTA WITH BUTTER AND HARD GRATING CHEESE

Steps:

• In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper.

FEDELINI WITH TUNA AND CHICKPEAS

Steps:

• In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the fennel seeds, the orange zest and the salt and pepper. Cook, stirring, for 1 minute longer. Add the tomatoes and simmer, covered, for 10 minutes. Add the tuna and its oil and the chickpeas, cover, and remove the pan from the heat.
• In a large pot of boiling, salted water, cook the fedelini until just done, about 6 minutes. Reserve about 1/2 cup of the pasta water. Drain the pasta and toss with the sauce, 1/4 cup of the reserved pasta water, and the parsley. If the sauce seems too thick, add more of the reserved pasta water.

RIGATONI WITH A TUNA RAGU

Steps:

• Heat two tablespoons of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium low heat for 5 to 7 minutes until the onion has softened. Increase the heat to medium high and add the tomatoes, tuna and a good pinch of salt. Break the tomatoes up, then bring to a boil and simmer for 20 minutes. Taste for seasoning.
• Meanwhile cook the rigatoni in a pan of salted boiling water per the package instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the sauce with the roughly torn basil leaves, a tablespoon of olive oil, the lemon zest, lemon juice and the Parmesan and mix together.
• Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and devour immediately.

RAGU OF TUNA AND THYME

Steps:

• Remove and discard the skin from the tuna, and cut the meat into 16 chunks, each about 4 inches by 3 inches. Dredge the chunks in the flour, shaking off the excess.
• In a saucepan or earthenware casserole, heat the olive oil. Quickly brown the fish on all sides. With a slotted spoon, remove the chunks to a plate and set aside.
• Add the garlic, hot peppers, onions, salt and thyme to the oil, and cook, stirring frequently, until the onions are lightly golden. Add water, bring to a boil, and add the potato pieces. Lower the heat, and simmer for 20 minutes or until the potatoes are barely tender.
• Add the roasted peppers and the tuna, and cook 10 minutes more. Remove from the heat, discard the thyme sprigs and adjust the seasonings. Garnish with the thyme leaves, and serve right from the casserole.

FEDELINI WITH TUNA RAGU

Steps:

• Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit. Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes. Turn the heat on to medium and bring to a simmer. Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes. (Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
• Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley. Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
• While the sauce is cooking, bring a pot of salted water to a boil. Add the pasta and stir to separate the noodles. Cook, according to the manufacturer's instructions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
• Return the pasta to the pot and spoon some of the sauce over it. Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce. Transfer the pasta to a bowl, top with additional sauce, and eat.