Fettuccine with Tuna, Deep Sea Diver Style
Courtesy of Chef Cathy Whims, Nostrana, Portland.
Adapted from In Nonna’s Kitchen by Carol Field and provided by Western Fishboat Owners Association.
Ingredients
3 Tbs extra virgin olive oil
6 anchovies in oil, drained and chopped
¼ cup parsley, finely chopped
1 cup peeled, seeded and chopped tomatoes, or substitute canned tomatoes that have been drained
2 Tbs pine nuts, lightly toasted
2 Tbs currants
Salt and freshly ground pepper
1 lb fettuccine, dry or fresh
2 6 ounce cans Albacore tuna, drained
To make
- Bring pasta pot full of water to a boil on high heat.
- Slowly heat olive oil and anchovies in a large sauté pan.
- Cook until anchovies start to dissolve, stirring and mashing with a wooden spoon.
- Add garlic and parley and stir for 1 – 2 minutes until garlic is fragrant.
- Add tomatoes, pine nuts, currants, and salt to taste
- Cook on high heat for about 5 minutes, or until oil separates from the tomatoes.
- Season with salt and pepper
- Add tuna, flaked with a fork.
- Salt the pasta water as if it was sea water.
- Drop in fettuccine and stir well with the wooden spoon.
- When pasta reaches al dente texture, drain in a colander and add to sauce.
- Toss well and serve immediately.
