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recipes |
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Tuna Pasta |
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We first tasted this dish when our good friends Jeff and Stella visited us in Melbourne and cooked us a beautiful dinner. They live in a flat in Genoa, Italy. Stella is Italian and a very good cook, who uses best quality ingredients. Jeff is Australian. They have lived together in Genoa for many years. When we visited Italy in the summer of '98 to see their new baby, Stella served us this dish one evening up on their roof top terrace overlooking Genoa. |
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Ingredients |
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Penne/Rigatoni Pasta (for 4) Handful green olives Handful black olives 15-20 capers 2 tomatoes tin of tuna in oil (Sirena is good) 10 anchovy fillets one clove garlic salt, pepper olive oil oregano |
Put pasta in boiling salted water and cook till al dente. Turn on oven to 180 degrees. While pasta is cooking, place in a ceramic/pyrex baking dish: una - break up with fork and spread around dish. Chopped/pitted black and green olives Capers Chopped tomatoes Half the anchovy fillets - chopped Heat some olive oil with garlic clove in small fry pan. Remove garlic when golden and stir in remaining anchovy fillets until they melt/dissolve. When pasta is cooked, drain, and stir in anchovy oil so that the pasta is coated with oil. Place 2/3 of the pasta in the over dish with the tuna and other ingredients and stir through. Put the remaining layer of pasta on top of the dish. Place in the oven for 15-20 minutes until the top layer of pasta has become crisp. Serve into bowls. |
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