This recipe was born out of a hungry crowd and not a lot of food in the fridge. Some Sicilian staples combine with pasta and breadcrumbs to create a delicious family favorite. I love the combination of salty tuna with the sweet currants and the crunch from the breadcrumbs. While you generally don't add cheese to fish pastas, this works because most of it just flavors the breadcrumbs and it holds up to the tuna. —Meatballs&Milkshakes
What You'll Need
box linguine or other long strand pasta
cloves garlic, minced
onion, chopped into small dice
currants, soaked in 4 tablespoons of sherry or wine
breadcrumbs from day-old bread
grated parmesan (or pecorino)
cans Italian tuna in oil, depending on the size of the cans
red pepper flakes
Cook the pasta in salted, boiling water a minute short of package instructions.
Meanwhile, saute the onion, red pepper flakes, and anchovies in a couple tablespoons of olive oil, until the onion softens. Add the garlic and stir to combine. Add the tuna, pine nuts, and currants with their liquid, and allow to cook together 2 minutes. Add the pasta and a little of the pasta cooking water.
In another pan, toast the breadcrumbs in a tablespoon of olive oil until they start to turn a little brown. Add most of the grated cheese and toss to combine. Pour the toasted breadcrumbs over the pasta and combine. Serve immediately with the rest of the grated cheese and parsley sprinkled on top. Optional, drizzle a little extra olive oil over the top to finish it.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.