Name: Sicilian-style pasta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons chopped fresh parsley; 500 g (1 lb) fresh tuna, cut into 1 cm (½ inch) cubes; 2 tablespoons freshly grated Parmesan; 700 g (1 lb 6½ oz) tomatoes, peeled, seeded and chopped; 2 small onions, finely chopped; 120 ml (4 fl oz) olive oil; 500 g (1 lb) dried pappardelle; 200 g (6½ oz) cap or button mushrooms, sliced; 80 g (2¾ oz) black olives, pitted and chopped; 3 cloves garlic, crushed; bouquet garni (See Chef’s tip)

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Tuna and sardines are the most common fish in Sicily, hence the name of this tuna pasta.

Ingredients

120 ml (4 fl oz) olive oil
2 small onions, finely chopped

Method

Heat a third of the olive oil in a heavy-based pan and cook the onion until translucent. Add the tomato, garlic and bouquet garni and cook gently for 30-35 minutes. At the end of the cooking, mix in the black olives. In a separate pan, sauté the mushrooms in a third of the olive oil. Season and transfer to a sieve to drain.
In a frying pan, heat the remaining oil

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Sicilian-style pasta

Ingredients

Method

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