Recipe information
Yield
serves 4
Ingredients
4 ounces anchovies, preserved under salt
8 ounces canned oil-packed tuna (preferably an Italian import marked “ventresca,” signifying the flesh was cut from the belly of the fish), drained of its preserving oil and gently shredded
1/4 cup capers preserved under salt, rinsed and dried
1 small violet-skinned onion, peeled and very finely minced
2 fat cloves garlic, peeled, crushed, and very finely minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and finely chopped
1 teaspoon fine sea salt, plus additional for the water
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
1/2 cup extra-virgin olive oil
Juice of 1 lemon
12 ounces penne or other short tubular pasta
1/2 cup fresh oregano leaves
1/2 cup torn flat parsley leaves
Preparation
Step 1
Rinse the anchovies. Remove the head and bones, dry on paper towels, and crush lightly with a fork. In a large bowl, combine the tuna, anchovies, capers, onion, garlic, tomatoes, salt, chile, olive oil, and lemon juice. Cover the bowl and let the ingredients mingle for an hour or more.
Step 2
Cook the pasta in abundant, boiling, sea-salted water to al dente, draining it but leaving it somewhat wet.
Step 3
Transfer the pasta to a large, shallow bowl. Toss the warm pasta with the cool sauce, carefully coating each strand. Present the pasta then or later, at room temperature. In either case, strew the pasta with the leaves of oregano and parsley just before serving it.
