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

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