Pasta alla Palombara

Pasta with Tuna, Anchovies, Pine Nuts, and Currants

Preparation info

  • Serves

    6

    as a first course
    • Difficulty

      Medium

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

This recipe comes from Antonina Lo Nardo, a grandmother from Palermo whom I met when she was visiting her daughter and son-in-law in the little town of Valledolmo deep in the center of Sicily. Her family were palombari, deep-sea divers, who went to sea for 9 months every year. They caught and preserved tuna and when they returned, their preserved tuna became the basis of many of their favorite dishes. They serve this dish with a frilly pasta they call margherita, whi