Tom Valenti's Spaghetti with Italian Tuna

serves 6 as app/4 as main

4 tbls olive oil

I use garlic salt instead

3/4 cup Chicken Stock

1/2 cup dry white wine

1 large very ripe beefsteak tomato (seeds removed and cut into 1/4” dice)

1  5.5 oz can italian tuna (Jarred Italian Tuna in oil, like a tuna confit is best)

2 tbls capers

12 pitted calamata coarsely chopped

6 pepperoncinis  stems removed and cut into 1/4” rings (those bright light green tart slightly hot Italian peppers in vinegar, you can find in a jar)

1/2 tsp red pepper flakes

Zest and juice of half a lemon

2 tbls parsley roughly chopped

Salt, black pepper, red pepper flakes

1 lbs box of Spaghetti

Warm oil in a large saute pan over medium high heat, add garlic salt and red pepper flakes to taste.

Oil will get aromatic.

Then add wine (it will splatter a bit) bring to boil

Then add stock

cook down till reduced by 1/3

Then add tomato and tuna cook for 6-7 minutes

You can prepare up this point and leave it for up to 20 minutes while you boil the water (be sure to salt water after it starts boiling!  I like the water to be heavily salted).

Cook pasta for till al dente, reserve two cups of pasta water before draining!!!

Add capers, olives pepperoncinis, red pepper flakes, parsley, black pepper, check seasoning

Toss with pasta.

 

Not in the recipe:

I add at this point the zest and lemon juice, a big blob of butter and a little Locatatelli grated cheese and some of the pasta water if it looks too dry!!! Toss till glossy over medium heat.