Ziti with Tuna Ascoli-Style
- Kosher salt for the pasta water
- 1/4 cup extra-virgin olive oil
- 3 plump garlic cloves, peeled and sliced
- 1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped
- 3 anchovy fillets, chopped (about 1 tablespoon)
- 1/2 teaspoon peperoncino flakes, or to taste
- 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- A 6-ounce can tuna in olive oil, preferably imported from Italy
- 1 pound ziti
- 1/4 cup chopped fresh Italian parsley
- A large pot for cooking the pasta; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger
- Bring a big pot of salted water to the boil.
- Pour the olive oil into the big skillet, and set it over medium heat.
- Scatter in the garlic, and cook, stirring, for a minute or so, until sizzling, then add the olives, anchovies, and peperoncino.
- Cook and stir for a couple of minutes, as the anchovies melt in the oil.
- Pour in the tomatoes, rinse the can with 1 cup water, and pour that in.
- Bring the sauce to a bubbling simmer, and let it perk, uncovered, for about 10 minutes.
- Drain the tuna, and break it up into bite-sized chunks.
- When the sauce has been bubbling a while, stir in the tuna without breaking up the pieces.
- Simmer the sauce another 5 minutes, or until it is nicely thickened and full of flavor.
- Start cooking the ziti (or other pasta) about the same time you add the tuna to the skillet.
- When the pasta is al dente, lift it from the pot with a spider, let it drain briefly, and drop it into the barely simmering sauce.
- Toss together until the pasta is evenly coated with sauce, sprinkle the chopped parsley (or other herb) over all, and briefly toss again.
- Serve immediately in warm bowls.
kosher salt, extravirgin olive oil, garlic, green brine, anchovy, peperoncino flakes, italian plum tomatoes, tuna, fresh italian parsley, pasta
Taken from www.epicurious.com/recipes/food/views/ziti-with-tuna-ascoli-style-372304 (may not work)