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Pasta alla Genovese with tuna
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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.
First published in 2018
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Ingredients
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Imperial
Pasta alla Genovese with tuna
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1.5kg white onion, finely sliced
- vegetable stock, as needed
- 320g of long ziti, broken into four parts before cooking
- 300g of fresh tuna, cut into large cubes
- basil
- salt
- extra virgin olive oil
SAVE RECIPE
Method
1
To begin, add a large dash of oil to a large saucepan. Once hot, add the carrot and celery and cook until golden and tender
- extra virgin olive oil
- 1 celery stick, finely diced
- 1 carrot, finely diced
2
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
- 300g of fresh tuna, cut into large cubes
5
Drain the ziti and toss in the pan with the onion sauce and tuna. Serve immediately, garnished with a little basil
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