Pasta With A Sauce Of Tomato And Homemade Tonno Sottolio Recipes

CHEF JOHN'S SPAGHETTI AL TONNO

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
• Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
• Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
• Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

PASTA WITH A SAUCE OF TOMATO AND HOMEMADE TONNO SOTT'OLIO

Steps:

• Lift a few chunks of tuna from the oil and hold them over a bowl (don't wipe or drain them-drips of oil are fine). With your fingers, break the chunks into flaky bits, 3/4 inch wide or so, to get 4 cups total.
• Meanwhile, bring a pot of salted water to a boil, and start cooking your pasta shortly after you've started the sauce.
• Pour 1/3 cup of the marinating oil into a 14-inch skillet, scatter in the onion, and set over medium-high heat. Sprinkle with 1/4 teaspoon salt, and cook, stirring, for 1 1/2 minutes or so, until the onion is sizzling. Clear one side of the skillet and drop in the capers, more or less according to taste, and stir to toast them in the hot spot for 1 1/2 minutes, then stir and cook with the onion for another minute.
• Drop in the flaked tuna and cook, still over medium-high heat, for 2 minutes, stirring occasionally. Sprinkle on another 1/4 teaspoon salt and the oregano. Let the tuna caramelize lightly but not darken. (If the pan seems very dry, add another tablespoon or two of oil.) Drop peperoncino, to taste, into a hot spot, and toast for a minute, then stir in with the other ingredients.
• Pour the crushed tomatoes and juices into the pan; slosh the tomato container with a cup or so of boiling pasta water and pour that in too. Now stir in 2 more tablespoons of tuna-marinating oil, and bring the sauce to an active bubbling boil.
• Cook for 10 minutes or more, at the same time as the pasta. Lift the pasta from the pot while it is still slightly undercooked, and drop it into the skillet of simmering sauce. Toss and cook pasta and sauce together until the pasta is fully cooked and the sauce coats it well and is not soupy. Remove from the heat, and toss pasta with the parsley; drizzle over another tablespoon or two of tuna-marinating oil, and toss again.
• Serve immediately in warm bowls.