Ziti with Tuna Ascoli-Style Recipe | James Beard Foundation

Name: Ziti with Tuna Ascoli-Style Recipe | James Beard Foundation
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

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Discover the authentic taste of Italy with Ziti and Tuna Ascoli-Style! A delicious recipe from Lidia Bastianich using fresh olive oil, tomatoes, and special green olives. Perfect for pasta lovers!

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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