Pasta With Basil, Tuna, Olive And Caper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grigson | 4 | Servings | |
INGREDIENTS
| 400 | G, 14-16oz 400 to 450 | |
| conchiligie pasta | ||
| shells or other | ||
| pasta shapes | ||
| Salt | ||
| 1 | Onion, roughly chopped | |
| 6 | T | Extra virgin olive oil |
| 1 | 185 gram tin tuna, drained | |
| flaked | ||
| 2 | T | Capers, rinsed and soaked |
| if | ||
| Salted, roughly chopped | ||
| 60 | g | Black olives, pitted and |
| roughly | ||
| chopped | ||
| 75 | g | Currants |
| 45 | g | Pine nuts |
| 2 | T | Chopped parsley |
| 3 | Garlic cloves, chopped | |
| 4 | Sun-dried tomatoes, roughly | |
| 150 | Water | |
| 2 | T | Shredded basil, salt and |
| pepper | ||
| Ingredients, cont | ||
| 16 | Unblemished basil leaves | |
| 16 to 20 | ||
| Olive oil and/or sunflower | ||
| oil for deep plenty of | ||
| Parmesan | ||
| frying shavings |
INSTRUCTIONS
For the Sauce: Lightly saute the onion in oil in a saucepan and add the remaining ingredients, except the basil and salt. 2 Stir and simmer gently for 25-30 minutes, stirring occasionally until the water has evaporated leaving a moist, richly flavoured sauce. 3 This can be prepared in advance and reheated when needed. Shortly before serving, stir in the basil, taste and adjust the seasoning, adding salt only if really needed. 4 Put a large pan of salted water on to the boil for the pasta. When it reaches a rolling boil, tip in the pasta, boil and cook until al dente. While the pasta is cooking, pour sunflower or olive oil, or a mixture of both, into a small pan to a depth of about 3cm/1". 5 Heat until good and hot and test by dropping a small bread cube into the oil. If it sizzles and browns within 30 seconds, the oil is hot enough. 6 Fry the basil leaves in oil three or four at a time; fish out within 20-30 seconds, while still bright green. Drain on kitchen paper and repeat with the remaining leaves. 7 To serve, drain the pasta thoroughly, tip into a large, warmed serving bowl, pour in the hot sauce and toss to mix. Top with the deep-fried basil leaves and shavings of Parmesan. Eat at once. Converted by MC_Buster. Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 15961
Calories From Fat: 1477
Total Fat: 169.9g
Cholesterol: 37.4mg
Sodium: 70539.6mg
Potassium: 6550.1mg
Carbohydrates: 3257.1g
Fiber: 120.5g
Sugar: 15.2g
Protein: 393.6g