Tagliatelle with fresh tuna ragu

4 servings

Ingredients

Quantity Ingredient
1 medium Red onion; thinly sliced
2 tablespoons Virgin olive oil
2 cups Basic tomato sauce; see * note
8 ounces Fresh tuna; cut 1/2\" cubes
2 tablespoons Fresh rosemary leaves
8 ounces Fresh tagliatelle
¼ cup Finely-chopped Italian parsley
Salt; to taste
Freshly-ground black pepper; to taste

Directions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12-inch skillet, cook sliced onion in 2 tablespoons olive oil over medium heat until wilted, about 3 to 4 minutes, add Basic Tomato Sauce and bring to a boil. Add tuna and rosemary, return to boil and remove from heat. Season with salt and pepper.

Drop tagliatelle into boiling water and cook until just al dente (about 1 minute). Strain in colander over sink and toss into pan with tuna sauce.

Toss, stirring carefully over medium-high heat to coat noodles. Add parsley, stir in, pour into warm serving bowl and serve immediately.

This recipe yields 4 servings as pasta appetizer course.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5631)

Per serving: 76 Calories (kcal); 7g Total Fat; (78% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali

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