Pasta With Tuna, Anchovies, Pine Nuts and Currants

Name: Pasta With Tuna, Anchovies, Pine Nuts and Currants
Total time: 35 min
Yield: 6 first-course or 4 main-course servings
Cuisine: italian
Ingredients: 1 whole garlic clove, peeled and crushed in one piece; 1 small onion, finely chopped; 3 tablespoons extra-virgin olive oil, plus additional if needed; 6 anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed; 1 cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds); 2 tablespoons pine nuts; 2 tablespoons currants; salt and freshly ground black pepper to taste; 4 quarts water; 1 tablespoon coarse sea salt; 1 pound thin pappardelle or tagliatelle; 12 ounces canned albacore tuna packed in olive oil, rinsed and drained; 3 tablespoons finely minced flat-leaf parsley; 1/2 cup toasted bread crumbs

Recipe from Carol Field

Adapted by Molly O'Neill

Total Time: 35 minutes
Rating: 4(53)
Comments: Read comments

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Ingredients

Yield:6 first-course or 4 main-course servings

1whole garlic clove, peeled and crushed in one piece
1small onion, finely chopped
3tablespoons extra-virgin olive oil, plus additional if needed
6anchovy fillets (or 3 whole anchovies preserved in salt, well rinsed, bone removed), mashed
1cup fresh tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, pressed through a food mill or sieve to remove seeds)
2tablespoons pine nuts
2tablespoons currants
salt and freshly ground black pepper to taste
4quarts water
1tablespoon coarse sea salt
1pound thin pappardelle or tagliatelle
12ounces canned albacore tuna packed in olive oil, rinsed and drained
3tablespoons finely minced flat-leaf parsley
½cup toasted bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
In a heavy skillet saute the garlic and onion in the olive oil over medium heat until they are pale golden, about 10 to 12 minutes. Remove the garlic. Add the mashed anchovies and, stirring with a wooden spoon, let them melt over the heat, dissolving in the oil. Stir in the tomatoes, pine nuts, currants, salt and pepper and cook over medium heat for 7 to 10 minutes. Set this mixture aside.
Step 2
Bring the water to a boil in a large pot, add the sea salt and cook the pappardelle until it is al dente. Reserve some cooking water in case you need it to thin the sauce.
Step 3
Flake the tuna with a fork, add it to the anchovy-tomato sauce and mix it in well. Toss the pasta with most of the sauce, add 1 to 2 tablespoons of extra-virgin olive oil if needed and pour the remainder of the sauce over the top. Serve immediately sprinkled with the parsley and toasted bread crumbs.

Ratings

4 out of 5

53 user ratings

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Comments

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Michael Trombetta3 years ago

A bit dry as written, but next time I’ll simply add a little more tomato.

ML5 years ago

Use 6 Oz Tuna but make full recipe. Feeds two generously and it’ll be saucy enough. Optional, at end, steam 2 handfuls fresh spinach on top. Squeezed lemon juice to finish, on plate.

eleni6 years ago

we liked this a lot.doubled the garlic and pine nuts, added a bit more tomato and kept the other ingredients the same. we did not at all find the currants jarring, as commented by another reviewer. also used tasted panko since that's what was on hand.

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