Pasquale Torrente serves classic pasta alla Genovese with fresh tuna for a coastal spin on this classic dish of Campania. The key to any good pasta alla Genovese is to cook the onions very slowly over a low heat – this is not a process to be rushed.
Add the sliced onions and cook very gently over a low heat for approximately 2 hours, until they are completely caramelised and golden and have melted together. Add a little vegetable stock if they are getting too dry during cooking
1.5kg white onion, finely sliced
vegetable stock, as needed
3
Bring a large pan of water to the boil, add a large pinch of salt, then the pasta. Cook until al dente
salt
320g of long ziti, broken into four parts before cooking
4
Add the tuna to the sauce to cook through over a medium-high heat for the final 5 minutes
In Cetara, the village he grew up in, Pasquale Torrente creates simple dishes that champion the flavours of the Amalfi Coast – with anchovies and his beloved colatura sauce at their core.
