Fedelini With Tuna Ragu Recipes

FEDELINI PASTA WITH BUTTER AND HARD GRATING CHEESE

Fedelini Pasta with Butter and Hard Grating Cheese image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

8 ounces dried fedelini
2 tablespoons chicken broth
4 tablespoons softened butter
1/3 cup aged hard cheese (Parmesan, Pecorino or Romano), grated
Monterey Jack cheese
Salt and freshly ground black pepper

Steps:

In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper.

FEDELINI WITH TUNA RAGU

Fedelini with Tuna Ragu image

My friend Domenica Marchetti knows her pasta. She's the author of several fantastic books on Italian cooking, but the latest, The Glorious Pastas of Italy, is probably the closest to her heart, so I had to ask her what kind of dish this mother and wife might make for herself on a night she's alone. She picked something that she grew up with, that her family made just once a year as part of the traditional Italian "feast of the seven fishes" on Christmas Eve. It dawned on her that she didn't need to wait for the holidays to make it, and now, neither do I. It's right up my alley. In fact, the day she sent me the recipe, I looked in my fridge and pantry to confirm I had every single ingredient on hand. I couldn't help but smile; dinner was sealed, deliciously.

Number Of Ingredients 10

Ingredients

1 (14.5-ounce) can diced tomatoes
1 large clove garlic, lightly crushed
2 teaspoons finely chopped fresh Italian flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt, or to taste
1/4 teaspoon red pepper flakes
1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil, not drained
1 or 2 best-quality imported Italian or Spanish anchovy fillets in olive oil, coarsely chopped
1 teaspoon capers, drained and minced
3 ounces dried fedelini or cappellini (angel hair pasta)

Steps:

Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit. Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes. Turn the heat on to medium and bring to a simmer. Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes. (Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley. Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
While the sauce is cooking, bring a pot of salted water to a boil. Add the pasta and stir to separate the noodles. Cook, according to the manufacturer's instructions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
Return the pasta to the pot and spoon some of the sauce over it. Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce. Transfer the pasta to a bowl, top with additional sauce, and eat.

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