Tagliatelle With Fresh Tuna Ragu

Tagliatelle With Fresh Tuna Ragu
Tagliatelle With Fresh Tuna Ragu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    medium red onion thinly sliced

  • 2

    tablespoons virgin olive oil

  • 2

    cups Basic Tomato Sauce (see recipe)

  • 8

    ounces fresh tuna cut 1/2" cubes

  • 2

    tablespoons fresh rosemary leaves

  • 8

    ounces fresh tagliatelle

  • 1/4

    cup finely-chopped Italian parsley

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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.

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