Ziti with tuna capers and raisins - bon appetit
2 -4 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Coarsely chopped carrot |
| ½ | cup | Coarsely chopped celery |
| ⅓ | cup | Coarsely chopped shallots |
| ¼ | cup | Chopped fresh parsley |
| 3 | tablespoons | Drained rinsed capers |
| 3 | tablespoons | Golden raisins |
| 3 | tablespoons | Pine nuts |
| ½ | teaspoon | Dried crushed red pepper |
| ¼ | cup | Olive oil |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Chopped anchovies |
| 1 | can | (6 1/8-oz) solid white tuna in vegetable oil |
| 2 | tablespoons | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh oregano |
| ¼ | cup | Plus 2/3 C grated Romano cheese |
| ¾ | pounds | Ziti pasta |
| ½ | cup | Bottled clam juice |
Directions
Place first 8 ingredients in processor, Process until finely chopped.
Heat olive oil in heavy large skillet over medium heat. Add vegetable mixture, cover and cook until just tender, stirring occasionally, about 10 minutes. Add white wine and anchovies. Cover and cook 5 minutes. Uncover; cook until wine evaporates, stirring occasionally, about 6 min- utes. Remove vegetable mixture from heat.
Stir tuna and its oil, basil, oregano and ¼ C Romano cheese into vegetable mixture in skillet, flaking tuna into 2 small pieces, Cook ziti in large pot of boiling salted water until just tender but still firm to bite. Drain. Bring tuna mixture to simmer. Add pasta, clam juice and ⅓ C Romano. Toss until heated through. Season with salt and pepper.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>