Tagliatelle with fresh tuna ragu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Red onion; thinly sliced |
| 2 | tablespoons | Virgin olive oil |
| 2 | cups | Basic tomato sauce; see * note |
| 8 | ounces | Fresh tuna; cut 1/2\" cubes |
| 2 | tablespoons | Fresh rosemary leaves |
| 8 | ounces | Fresh tagliatelle |
| ¼ | cup | Finely-chopped Italian parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12-inch skillet, cook sliced onion in 2 tablespoons olive oil over medium heat until wilted, about 3 to 4 minutes, add Basic Tomato Sauce and bring to a boil. Add tuna and rosemary, return to boil and remove from heat. Season with salt and pepper.
Drop tagliatelle into boiling water and cook until just al dente (about 1 minute). Strain in colander over sink and toss into pan with tuna sauce.
Toss, stirring carefully over medium-high heat to coat noodles. Add parsley, stir in, pour into warm serving bowl and serve immediately.
This recipe yields 4 servings as pasta appetizer course.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5631)
Per serving: 76 Calories (kcal); 7g Total Fat; (78% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali
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