Tagliatelle With Fresh Tuna Ragu

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.