Sicilian-style pasta

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

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


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


  1. 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.
  2. In a frying pan, heat the remaining oil