Fedelini with Tuna Ragu

Name: Fedelini with Tuna Ragu
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)

December 14, 2011

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.

Cooks' Note

Any leftover sauce makes a delicious topping for bruschetta or crostini.

Recipe notes

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