Florence, Italy: Sugo al Pomodoro & Tonno (Tomato Sauce with Tuna)
Betrayal, intrigue, and passion in 15th c Florence
Quick, Easy and Tasty.
That's what I want to cook on a busy weeknight. Here is a dish that I learned from a Florentine colleague (with a few of my own variations).
You'll notice that there aren't exact measurements- that's because it's the kind of sauce you make last minute with whatever you've got in the fridge. Today I had 1/2 red pepper to use, so I tossed it in and also fresh herbs. Be creative, inventive- it's only food and my recipe is only a guideline.
SUGO al POMODORO & TONNO
1 large can tuna in water or oil (or use 2-3 small cans)
3 big tomatoes, chopped
1 medium onion- thinly sliced
3 cloves garlic- sliced
1 red bell pepper- sliced (optional)
1 small jar or can of "polpa di pomodoro" (tomato sauce)
1 large bullion cube (vegetable)
1 T capers (chop them if they are big)
1 hot pepper- chopped OR pepper to taste
fresh herbs (rosemary, sage, oregano)- dried herbs are fine, too.
Splash of white wine
500 grams of pasta (I like spaghetti or penne)
1. Sauté onion, garlic and red pepper in olive oil until soft.
2. Add tomatoes (fresh and canned) and bullion cube. Lower heat and simmer.
3. After about 20 minutes, add tuna, herbs, capers and splash of wine. Simmer for another 15-20 minutes.
4. Turn off heat and allow the sauce to sit for 20 min in the covered pot.
NOTE: If you are making pasta at the same time, be sure to add about 1/4 cup of the starchy pasta water to the sauce before adding the sauce to the cooked pasta. Doing this will help the sauce adhere to the pasta better.
Serve with grated parmesean cheese, a drizzle of olive oil and a good white wine (one with fruity undertones to counteract the acidity of the tomato sauce, like Gewurztraminer). Buon Apetito! Thank you for reading!
C. De Melo
Author & Artist