Fedelini With Tuna Ragu Recipes

Steps:

• In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper.

Steps:

• Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit. Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes. Turn the heat on to medium and bring to a simmer. Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes. (Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
• Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley. Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
• While the sauce is cooking, bring a pot of salted water to a boil. Add the pasta and stir to separate the noodles. Cook, according to the manufacturer's instructions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
• Return the pasta to the pot and spoon some of the sauce over it. Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce. Transfer the pasta to a bowl, top with additional sauce, and eat.