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

April 2002

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Credit: © Lisa Linder

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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