cookSpaghetti Niçoise with Tuna

From: gq.com
Serves 4-6

2 pints cherry tomatoes, halved lengthwise
3 tsp. extra-virgin olive oil
Salt
Ground black pepper
1/4 c. sliced red onion
1 jar tuna in olive oil
1 c. niçoise olives, halved lengthwise
1/4 c. capers
1/2 c. sweet roasted red peppers, chopped
2 tsp. dried Sicilian oregano
2 Tbsp. anchovy paste
1 lb. spaghetti
1 Tbsp. lemon zest
1 Tbsp. butter
1/4 c. toasted breadcrumbs
1/4 c. chopped parsley

Preheat the oven to 400. In a mixing bowl, dress the tomatoes with 1 teaspoon of the olive oil, plus salt and pepper to taste. Spread them out on a baking sheet. Roast until caramelized, about 10 minutes..

In a large sauté pan, sweat the onion in the remaining olive oil over medium heat until translucent. Add the tomatoes, tuna (with the oil from the jar), olives, capers, peppers, oregano, and anchovy paste and mix well.

Meanwhile, cook the spaghetti in a large pot until al dente. Use tongs to lift it into the niçoise-sauce pan, allowing some water to come along. Toss the noodles to coat, add the lemon zest and butter, and toss again.

Plate the pasta and garnish with the breadcrumbs and parsley.

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