This elegant yet comforting pasta dish combines the richness of canned tuna with the bright acidity of white wine and capers. The addition of golden raisins and pine nuts provides a delightful contrast in texture and flavor, balancing the savory elements with subtle sweetness. Coarsely chopped vegetables like carrots, celery, and shallots form a fragrant base, while dried red pepper adds a gentle warmth. Perfect for a quick weeknight dinner that feels special, this recipe delivers a complex flavor profile with minimal effort. The combination of Romano cheese, fresh herbs, and clam juice creates a luxurious sauce that coats the al dente ziti perfectly.
Ziti With Tuna Capers And Raisins – Bon Appetit
Description
This elegant yet comforting pasta dish combines the richness of canned tuna with the bright acidity of white wine and capers. The addition of golden raisins and pine nuts provides a delightful contrast in texture and flavor, balancing the savory elements with subtle sweetness. Coarsely chopped vegetables like carrots, celery, and shallots form a fragrant base, while dried red pepper adds a gentle warmth. Perfect for a quick weeknight dinner that feels special, this recipe delivers a complex flavor profile with minimal effort. The combination of Romano cheese, fresh herbs, and clam juice creates a luxurious sauce that coats the al dente ziti perfectly.Ingredients
Directions
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Place the carrot, celery, shallots, capers, raisins, pine nuts, and dried red pepper in a food processor. Process until the mixture is finely chopped.
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Heat the olive oil in a heavy large skillet over medium heat.
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Add the processed vegetable mixture to the skillet. Cover and cook until the vegetables are just tender, stirring occasionally, for about 10 minutes.
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Add the white wine and chopped anchovies to the skillet. Cover and cook for 5 minutes.
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Uncover the skillet and continue cooking until the wine has evaporated, stirring occasionally, for about 6 minutes.
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Remove the skillet from heat. Stir in the tuna (flaking it into small pieces), fresh basil, fresh oregano, and 1/4 cup of the Romano cheese.
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Bring a large pot of salted water to a boil. Cook the ziti pasta until it is just tender but still firm to the bite (al dente). Drain the pasta.
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Bring the tuna mixture in the skillet back to a simmer.
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Add the drained pasta, clam juice, and the remaining 1/3 cup of Romano cheese to the skillet. Toss everything together until heated through.
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Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 399.8kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 3.6g18%
- Cholesterol 46.3mg16%
- Sodium 103.4mg5%
- Total Carbohydrate 15.1g6%
- Dietary Fiber 1.9g8%
- Sugars 11.5g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have a food processor, you can finely chop the vegetables, capers, and raisins by hand.
For a vegetarian version, omit the tuna and anchovies, and add extra white beans or chickpeas for protein.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or pasta water to restore moisture.
The combination of sweet raisins and salty capers is key to this dish's flavor profile; do not substitute regular raisins for golden raisins if possible, as they hold their shape better.
If you prefer a spicier dish, increase the amount of dried crushed red pepper to 1 teaspoon.
