Garganelli with Tuna Bolognese

Method6 steps

1. 1

   Step 1: Bring a pot of water to the boil for the pasta. Add pasta-water salt and return it to the boil; the pasta itself is cooked in step 5.

   Uses Water for boiling pasta · Salt for pasta cooking water, as needed

2. 2

   Step 2: Peel and very thinly slice the onion, or use the source two-large-shallot alternative. Drain the preserving oil from the listed tuna and break the tuna into small pieces. Wash and chop parsley if using it. Only for the fresh-tomato alternative, blanch the 24 oz fresh tomatoes in boiling water for a couple of minutes, then peel and quarter them. For the primary canned-tomato route, skip that blanching action.

   Uses 1 yellow onion, or 2 large shallots instead · The listed 370 g tuna-in-oil supply, drained and broken into pieces · Optional fresh parsley, washed and chopped · 24 oz fresh tomatoes only if replacing the canned tomatoes · Boiling water only for blanching the optional fresh-tomato alternative

   
3. 3

   Step 3: Sauté the prepared onion in the olive oil (2–3 tablespoons) until translucent. If using the optional anchovies, add them while cooking the onion and let them break down. Add all the drained tuna pieces and cook with the onion for 1 minute; the timer applies after the onion has softened.

   After onion softens: warm tuna for 1 minute · 1 minUses 2–3 tablespoons extra virgin olive oil · All the prepared onion or alternative shallots · Some anchovies, only if desired, to add when cooking the onion · All the drained tuna from the listed source supply

   
4. 4

   Step 4: Add the 400 g canned peeled tomatoes, cutting or breaking them into pieces, OR the prepared 24 oz fresh tomatoes if that alternative was selected. Stir together and cook covered over low heat for about 25 minutes until the tomatoes are very soft, stirring occasionally to prevent sticking. Taste and season with the sauce salt and black pepper.

   Simmer Tuna Sauce · 25 minUses The onion and briefly cooked canned tuna · 400 g canned peeled tomatoes, only for the primary canned route · All the prepared 24 oz fresh tomatoes only instead of the canned batch · Salt for the tuna tomato sauce, to taste · black pepper (to taste)

5. 5

   Step 5: While the sauce finishes, cook all the selected pasta in the prepared boiling salted water according to its packet until al dente. Fresh garganelli (400 g) and dried spaghetti have different timings, so use the actual pasta instructions. If the tuna sauce seems dry, spoon in a little water from the pasta pot just before the pasta is ready.

   Uses The prepared pot of boiling salted water · 400 g fresh garganelli, or selected source alternative · The finished tuna tomato sauce

6. 6

   Step 6: Drain the al dente pasta and mix with all the cooked tuna Bolognese sauce, already loosened with pasta water if needed. Serve immediately with the prepared chopped parsley if using it.

   Uses All the pasta cooked in step 5 · All the tuna tomato sauce, loosened in step 5 only if needed · The optional chopped parsley held aside