Ziti with tuna capers and raisins - bon appetit

2 -4 serving

Ingredients

Quantity Ingredient
½ cup Coarsely chopped carrot
½ cup Coarsely chopped celery
⅓ cup Coarsely chopped shallots
¼ cup Chopped fresh parsley
3 tablespoons Drained rinsed capers
3 tablespoons Golden raisins
3 tablespoons Pine nuts
½ teaspoon Dried crushed red pepper
¼ cup Olive oil
½ cup Dry white wine
1 teaspoon Chopped anchovies
1 can (6 1/8-oz) solid white tuna in vegetable oil
2 tablespoons Chopped fresh basil
1 tablespoon Chopped fresh oregano
¼ cup Plus 2/3 C grated Romano cheese
¾ pounds Ziti pasta
½ cup Bottled clam juice

Directions

Place first 8 ingredients in processor, Process until finely chopped.

Heat olive oil in heavy large skillet over medium heat. Add vegetable mixture, cover and cook until just tender, stirring occasionally, about 10 minutes. Add white wine and anchovies. Cover and cook 5 minutes. Uncover; cook until wine evaporates, stirring occasionally, about 6 min- utes. Remove vegetable mixture from heat.

Stir tuna and its oil, basil, oregano and ¼ C Romano cheese into vegetable mixture in skillet, flaking tuna into 2 small pieces, Cook ziti in large pot of boiling salted water until just tender but still firm to bite. Drain. Bring tuna mixture to simmer. Add pasta, clam juice and ⅓ C Romano. Toss until heated through. Season with salt and pepper.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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