Receta Tonno Rossa (Tuna Pink Sauce)
When in the city of Ascoli Piceno there was a surfer kid who served this to me for the first time. I have added a few things to perfect it. Satley, this is for you buddy.
This is a good pasta dish that is easy, and very tasty. Trick is, it only takes about as long to make as it takes to boil water and your pasta.
Ingredients:
- 1 5oz can of Tuna
- 1 12 oz can of whole peeled tomatoes (pour into a bowl, and your hands to squish them up, it's fun!)
- 1/2 cup cream
- 1 tblsp capers
- 1 clove garlic chopped
- 1 tblsp olive oil
- 1/4 tsp crushed red pepper
- 1 box of penne pasta
Start your water boiling (don't forget to salt the water, in fact it was in Ascoli that I learned both to salt the water, and that I didn't speak Italian as well as I thought. Ask me sometime that's a funny story). In a saucepan, start the oil on medium heat. Brown the garlic and the red pepper, being sure not to burn it. Add the capers and tuna and simmer for about 2 minutes. When your water begins to boil add the pasta. To your sauce, add the tomatoes and cream. Let cook on low heat for 8-10 minutes. Take the pasta out of the water about 2 minutes shy of the suggested cook-time strain, then add to the saucepan with the sauce for the remaining 2 minutes. (Hint: if the sauce looks to have fully or mostly absorbed into the pasta, you can add a ladle or two of the starchy pasta water into the sauce)
Serve it with some grated parmeggiano and eat up. Buon Appetito, ci vorebbe!