Ziti With Tuna Capers And Raisins

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 399.8

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

Coarsely chopped carrot
Coarsely chopped celery
Coarsely chopped shallots
Vegetable oil
Drained rinsed capers
Golden raisins
Pine nuts
Dried crushed red pepper
Olive oil
Dry white wine
Chopped anchovies
(6 1/8-oz) solid white tuna
Chopped fresh basil
Chopped fresh oregano
Grated Romano cheese
Ziti pasta
Bottled clam juice
Grated Romano cheese
Chopped fresh parsley

Directions

1
Place the carrot, celery, shallots, capers, raisins, pine nuts, and dried red pepper in a food processor. Process until the mixture is finely chopped.
2
Heat the olive oil in a heavy large skillet over medium heat.
3
Add the processed vegetable mixture to the skillet. Cover and cook until the vegetables are just tender, stirring occasionally, for about 10 minutes.
4
Add the white wine and chopped anchovies to the skillet. Cover and cook for 5 minutes.
5
Uncover the skillet and continue cooking until the wine has evaporated, stirring occasionally, for about 6 minutes.
6
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.
7
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.
8
Bring the tuna mixture in the skillet back to a simmer.
9
Add the drained pasta, clam juice, and the remaining 1/3 cup of Romano cheese to the skillet. Toss everything together until heated through.
10
Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/ziti-with-tuna-capers-and-raisins-bon-appetit/