© Lisa Linder
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

Marinating tuna and chopped tomatoes in wine, lemon zest and olive oil for an hour makes a fresh, simple pasta sauce. Maria Paolillo adds sautéed tomatoes to get depth of flavor with little effort. Plus: Pasta Recipes and Tips

How to Make It

Step 1    

In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes. Transfer to a medium bowl. Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 tablespoons each of the olive oil and fennel fronds. Cover and refrigerate for 1 hour.

Step 2    

Heat the remaining 2 tablespoons of olive oil in a large, deep skillet. Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.

Step 3    

Meanwhile, cook the linguine in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguine.

Step 4    

Add the tuna mixture and the remaining 2 tablespoons of fennel fronds to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes. Remove the skillet from the heat. Add the linguine and the reserved pasta cooking water and toss well. Season with salt and pepper and serve at once.

Suggested Pairing

A bright, simple, fruity rosé with good acidity will stand up to the acidic tomatoes and lemon here.

You May Like