Pasta alla Genovese with Tuna Recipe

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.

Ingredients

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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

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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

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

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

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

Drain the ziti and toss in the pan with the onion sauce and tuna. Serve immediately, garnished with a little basil

basil

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Pasquale Torrente

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.