Name: Gomiti: Tuna Belly and Tomato with Ricotta Salata (Gomiti con Ventresca)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 200 g gomiti; 4 tablespoons extra virgin olive oil; 2 tablespoons chopped basil or parsley plenty of coarsely grated ricotta salata to serve; 200 g canned tuna belly (ventresca); 2 tablespoons salted capers, soaked; 300 g fresh tomatoes, chopped; 2 cloves garlic, thinly sliced

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

200 g gomiti
2 cloves garlic, thinly sliced
4 tablespoons

Method

Fry the garlic in the oil until golden in a wide pan over a medium flame, then add the capers and tomatoes.

Cook for a further ten minutes until the tomatoes have turned a dark concentrated red. Add a few spoonfuls of the water from the pot in which the pasta is already boiling, and the ventresca torn into chunks, just to warm through.

Drain the pasta al dente and