Sicilian-style pasta

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 small onions, finely chopped; 500 g (1 lb) dried pappardelle; 700 g (1 lb 6½ oz) tomatoes, peeled, seeded and chopped; 2 tablespoons freshly grated Parmesan; 500 g (1 lb) fresh tuna, cut into 1 cm (½ inch) cubes; 2 tablespoons chopped fresh parsley; 200 g (6½ oz) cap or button mushrooms, sliced; 120 ml (4 fl oz) olive oil; 3 cloves garlic, crushed; bouquet garni (See Chef’s tip); 80 g (2¾ oz) black olives, pitted and chopped

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

Europe
Italy
Fish course
Pescatarian
Sicily
Pasta
Mediterranean

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