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Fusilli with Tuna Sauce
Fusilli with Tuna Sauce
(Fusilli al Tonno)
 
 
Ingredients:
 
14 oz (400 grams) Fusilli pasta (cooked 'al dente')
2 fl oz (60 ml) extra virgin olive oil
1 small shallot (finely chopped)
1 clove of garlic (crushed)
5 oz (150 grams) tuna (1 tin of tuna in olive oil)
14 oz (400 grams) can of chopped tomatoes
Salt and ground pepper for seasoning
 
Directions:
 
Put the olive oil in a frying pan (medium heat), crush the garlic clove and sweat it off until golden brown, then discard the garlic.

Immediately, after having removed the garlic, add the chopped shallot and sweat it off until golden brown.

At this stage you have the chance of adding some anchovy paste (1 tsp) as an option.

Stir until the anchovy paste is melted and evenly distributed.

Then, add the chopped tomatoes.

Stir and try to break the chopped tomatoes in order to make the sauce a bit thinner. Using Italian "passata di pomodoro" would save you time because you do not have to break the chopped tomatoes.

Cook for 5 minutes and then season with salt and pepper.

Add the tuna.

Break the tuna in small parts and stir to evenly distribute.

Now, turn the heat to low and cook for about 10 minutes.

In the last 30 seconds of cooking, add the parsley.

Stir to evenly distribute and turn the heat off.

The sauce is ready to be added to the pasta.

Add the sauce to the drained pasta.

Stir in order to coat the pasta evenly with the sauce. Serves 4.

Note: Do not use any Parmigiano or Pecorino Romano cheese on pasta served with fish sauces. This is the number one rule that unfortunately is often forgotten by many restaurants abroad.
 
That's it!
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