Ziti with Tuna Ascoli-Style | James Beard Foundation

Name: Ziti with Tuna Ascoli-Style | James Beard Foundation
Total time: 90 min
Ingredients: Kosher salt for the pasta water; 1/4 cup extra virgin olive oil; 3 plump garlic cloves, peeled and sliced; 1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped; 3 anchovy fillets, chopped (about 1 tablespoon); 1/2 teaspoon peperoncino flakes, or to taste; 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; A 6-ounce can tuna in olive oil, preferably imported from Italy; 1 pound ziti; 1/4 cup chopped fresh Italian parsley

www.jamesbeard.org

“Ascoli is a city in the Marche region known for its big green olives. They add a distinctive local flavor to this sauce of tomatoes and canned tuna, a pasta dr

View Original

Share this recipe:

Ingredients

Kosher salt for the pasta water
1/4 cup extra virgin olive oil
3 plump garlic cloves, peeled and sliced
1/2 cup green brine-cured Italian olives, such as Ascolane, Castelvetrano, or Cerignola, pitted and chopped
3 anchovy fillets, chopped (about 1 tablespoon)
1/2 teaspoon peperoncino flakes, or to taste
3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
A 6-ounce can tuna in olive oil, preferably imported from Italy
1 pound ziti
1/4 cup chopped fresh Italian parsley