TAGLIATELLE AL RAGU DI TONNO (with fresh tuna, for four)
¼ cup extra-virgin olive oil
1 large red onion, thinly sliced
2 cups tomato sauce
1 teaspoon hot red pepper flakes
8 ounces sushi-grade tuna, cut into ¼ inch cubes
1 teaspoon fresh rosemary leaves
1 pound fresh tagliatelle or dried egg fettucine
¼ cup finely chopped Italian (flat leaf) parsley
1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Meanwhile, in a 10 to 12 inch sauté pan, heat 2 tablespoons of the olive oil over medium heat until almost smoking. Add the onion and cook until softened, 6 to 8 minutes. Add the tomato sauce and red pepper flakes and bring to a boil. Add the tuna and rosemary, return just to a boil and remove from the heat. Season with salt to taste.
3. Drop the tagliatelle into the boiling water and cook until tender (only 2 to 3 minutes for fresh tagliatelle and 12 to 13 minutes from when the water returns to a boil for dried fettucine). Drain.
4. Toss the pasta into the pan with the tuna sauce, set over medium-high heat, and stir gently to coat the noodles. Add the parsley and cook for 1 minute. Transfer to a warmed serving bowl and serve immediately.
from Mario Batali, Molto Italiano