Celentani al Tonno

August 28, 2017

Tuna in Sicily is an island specialty, especially come the months of May and June when all the bluefin tuna migrate past the west side of Sicily. In Sicily, the fishermen use a sequence of large nets directing the fish at the end of what is called the 'chamber of death'. At this stage of the netting, the tradition is for the fishermen to wait in their fishing boats with spears and spear the tuna. Enjoy this pasta with a glass of Corvo Salaparuta.

• 1 lb Celentani
• 4 oz Olive Oil
• 4 Cloves of Garlic
• 5 Anchovies
• 8 oz Tuna
• 2 oz Parsley
• 8 oz Crushed Tomato
• Pinch of Crushed Red Pepper
• Pinch of Oregano

• Begin by bringing a pot of water to boil for the pasta - when water is boiling add pasta • Take your cloves of garlic and crush them with your knife • Add olive oil to the skillet and bring to medium heat • Add garlic to the skillet and brown on both sides, after the garlic is browned remove and throw away • Add the anchovies and cook on both sides • Add the crushed tomato and stir, let simmer for a couple minutes • Add oregano and crushed red pepper • Add the tuna to skillet and stir for two minutes • Take the pasta directly from pot and add to skillet • Plate the pasta and sprinkle with parsley

Nutritions

Calories
310

Sodium
37mg
1% DV

Fat
25g
39% DV

Protein
15g
30% DV

Carbs
4g
1% DV

Fiber
1g
7% DV