Genovese Pasta with Onions and fresh Tuna

Pasta alla Genovese con Cipolle e Tonno

This dish is a welcome diversion from the most popular genovese pasta with meat. It is for the tuna fish lovers. It is a rich and tasteful dish, perfect in winter time.

 

Preparation time: 20 minutes
Cooking time: about 2 hours
Class: expensive, healthy

Serves 2–3

Ingredients:
20 oz. (560 g) onions, peeled and chopped
Water, 10 cups (2½ L)
4 tbsp. extra virgin olive oil
11 oz. (300 g) fresh Tuna fillets, diced
½ can Italian peeled tomatoes, approximately 7 oz. (200 g), mashed with a fork
Salt, about 2 tsp. + 1 tbsp.
½ lb. (approximately 250 g) penne rigate pasta

Method:
1.     Put the onions in a large bowl. Add 2 cups (500 ml) water to the onions and, with an immersion blender, coarsely blend them. Set aside.
2.     Heat the oil in a large pan. Add the tuna and let brown a little, then remove from the pan and set aside. Add the tomatoes and the onions mixture to the pan. Season with 2 tsp. of salt.
3.     Cover the pan, bring the sauce to a boil, and then lower the heat and simmer for 1 hour. Remove the cover, add the tuna to the sauce and cook on medium-low heat for another 30 minutes or until the sauce thickens and becomes creamy. Stir occasionally. At this point, taste the sauce and add more salt if needed.
4.     When the sauce is done, bring 8 cups (2 L) water to a boil in a large pot. Add 1 tbsp. of salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it to the pot. Add the sauce and let cook all together for another 2 minutes, stirring constantly. Serve immediately.