The recipe for pasta with tuna ragu is typical from Trapani, and is not very well known outside of Sicily. It is usually served with the “busiate” that is a type of pasta originating in the province of Trapani. It is a typical dish of this island, where in the summer is the fresh tuna really easily. The busiate with tuna ragu alla Trapanese will help you to make a great impression on any occasion: romantic dinner, an evening with friends or family lunch.
Pasta with Tuna Ragù
Course: PastaDifficulty: Medium4
servings50
minutesIngredients
Busiate pasta 400gr
Garlic clove 1
EVO oil
Fresh tuna 300gr
Tomato passata 700gr
Mint leaf
Chilli
Salt & Pepper
Directions
- Put the garlic in a pan with a bit of extra virgin olive oil and start cooking it.
- As soon as the garlic clove is golden, it will have flavoured the oil, remove it and add the tuna chopped into small pieces.
- Brown them well and mix with a wooden spoon.
- Add salt, pepper, a pinch of chilli, a few leaves of mint and immediately add the tomato sauce.
- Cook with a low flame with the lid for about half an hour.
- Adjust the salt after tasting and in the meantime boil the water for the pasta.
- Cook the pasta a couple of minutes less than cooking time (if you want it “Al dente”!).
- Drain well and add it to the seasoning, stirring and mixing everything together.
- Stir again, add some mint leaf for decoration and serve it warm!
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