Pasta alla Genovese with Tuna Recipe
Pasquale Torrente serves classic pasta alla Genovese with fresh tuna for a coastal spin on this classic dish of Campania. The key to any good pasta alla Genovese is to cook the onions very slowly...
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Pot
- Colander
- Wooden spoon
Ingredients
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1.5kg white onion, finely sliced
- vegetable stock, as needed
- 320g of long ziti, broken into four parts before cooking
- 300g of fresh tuna, cut into large cubes
- basil
- salt
- extra virgin olive oil
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