Ziti with Tuna Ascoli-Style Recipe

Name: Ziti with Tuna Ascoli-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt for the pasta water; 1/4 cup extra-virgin olive oil; 3 plump garlic cloves, peeled and sliced; 1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped; 3 anchovy fillets, chopped (about 1 tablespoon); 1/2 teaspoon peperoncino flakes, or to taste; 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; A 6-ounce can tuna in olive oil, preferably imported from Italy; 1 pound ziti; 1/4 cup chopped fresh Italian parsley; A large pot for cooking the pasta; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger

Servings: persons

Kosher salt for the pasta water
1/4 cup extra-virgin olive oil
3 plump garlic cloves, peeled and sliced
1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped
3 anchovy fillets, chopped (about 1 tablespoon)
1/2 teaspoon peperoncino flakes, or to taste
3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
A 6-ounce can tuna in olive oil, preferably imported from Italy
1 pound ziti
1/4 cup chopped fresh Italian parsley
A large pot for cooking the pasta; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger

1
Bring a big pot of salted water to the boil.
2
Pour the olive oil into the big skillet, and set it over medium heat.
3
Scatter in the garlic, and cook, stirring, for a minute or so, until sizzling, then add the olives, anchovies, and peperoncino.
4
Cook and stir for a couple of minutes, as the anchovies melt in the oil.
5
Pour in the tomatoes, rinse the can with 1 cup water, and pour that in.
6
Bring the sauce to a bubbling simmer, and let it perk, uncovered, for about 10 minutes.
7
Drain the tuna, and break it up into bite-sized chunks.
8
When the sauce has been bubbling a while, stir in the tuna without breaking up the pieces.
9
Simmer the sauce another 5 minutes, or until it is nicely thickened and full of flavor.
10
Start cooking the ziti (or other pasta) about the same time you add the tuna to the skillet.
11
When the pasta is al dente, lift it from the pot with a spider, let it drain briefly, and drop it into the barely simmering sauce.
12
Toss together until the pasta is evenly coated with sauce, sprinkle the chopped parsley (or other herb) over all, and briefly toss again.
13
Serve immediately in warm bowls.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt for the pasta water, 1/4 cup extra-virgin olive oil, 3 plump garlic cloves, peeled and sliced, 1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped, and more.

Yes, Ziti with Tuna Ascoli-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ziti with Tuna Ascoli-Style

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