Description
A delightful blend of Mediterranean flavors, this Troffie with Ventresca Tuna combines homemade tomato sauce with premium tuna for a signature dish that celebrates the French Riviera.
Ingredients
Scale
- 3 Heirloom Tomatoes
- 1 small onion, diced
- 3 garlic cloves, sliced
- 5 (141.7 g) oz extra virgin olive oil
- 3 sprigs fresh thyme
- 1 tbsp (15 grams) tomato paste
- pint (.236 L) cherry tomatoes
- 1 oz (28.35 g) capers, drained
- 1 oz (28.35 g) olives, pitted and halved
- 1 oz (28.35 g) preserved lemons, diced
- 1 oz (28.35 g) parsley, chopped
- 1 oz (28.35 g) pecorino cheese, grated
- 1 pound (.453 kg) troffie pasta
- 1 -2 cans of ventresca tuna
Instructions
- Preheat your oven to 225°F (107°C). Cut the cherry tomatoes in half and place them on a sheet pan. Toss the tomatoes with 2 ounces of olive oil, 3 sprigs of thyme, and 1 chopped clove of garlic. Roast in the oven for 1 ½ hours. Once cooled, dice the tomatoes.
- In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and sliced garlic, and sauté for 5-7 minutes until the onion is soft and translucent.
- Add the tomato paste to the skillet and cook for another 2 minutes, stirring constantly.
- Chop the heirloom tomatoes and add them to the skillet. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- Season the sauce with salt and pepper to taste. Add the roasted cherry tomatoes to the sauce and stir to combine.
- Meanwhile, cook the troffie pasta according to package instructions until al dente. Drain the pasta and reserve some of the pasta water.
- Add the cooked pasta to the skillet with the tomato sauce. Toss to coat the pasta, adding reserved pasta water if needed to reach the desired consistency.
- Gently fold in the Ventresca tuna, being careful not to break it apart too much.
- Serve the pasta garnished with fresh basil leaves.
Notes
For the best flavor, use high-quality Ventresca tuna. This dish can be prepared ahead of time; store the sauce separately and combine with freshly cooked pasta when ready to serve. Garnish with fresh basil for an aromatic finish.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 400
- Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 18
- Cholesterol: 25