Light yet full of Mediterranean flavor, this vibrant pasta dish combines delicate strands of capellini with tender seared tuna, ripe tomatoes, and a touch of balsamic for brightness. The sauce is simple and quick to prepare—perfect for showcasing fresh seafood without fuss. Fresh parsley and garlic tie it all together, creating a satisfying meal that feels both coastal and comforting.
INGREDIENTS:
1 lb. fresh fresh capellini pasta
3 tablespoons olive oil
1 1/2 lb. fresh tuna, cut into 1/2 inch chunks
1 medium onion, chopped
2 cloves garlic, crushed
1 (14-ounce or larger) can Italian plum tomatoes, drained and chopped (reserve juice)
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
METHOD:
Bring a large pot of salted water to a boil. Cook capellini according to package directions until al dente. Drain and set aside.
In a large sauté pan, heat 2 teaspoons of olive oil over medium-high heat. Add the tuna and cook for 2–3 minutes, turning to brown lightly on all sides. The tuna should remain slightly pink inside. Transfer to a bowl and set aside.
In the same pan, add the remaining olive oil. When hot, add the onion and garlic and sauté for about 2 minutes, until fragrant and just softened. Add the chopped tomatoes along with their reserved juice. Simmer, partially covered, for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in parsley, balsamic vinegar, salt, and pepper. Simmer for 1 more minute, then return the seared tuna to the pan to warm through briefly.
Add the cooked pasta to the pan and toss gently to coat with the sauce. Adjust seasoning to taste and serve immediately.
SERVING SUGGESTIONS:
- Serve with a green salad dressed with lemon vinaigrette and a loaf of crusty bread.
- Garnish with fresh basil or a drizzle of extra-virgin olive oil before serving.
- Pair with a chilled Sauvignon Blanc, Vermentino, or light rosé.
- For extra depth, add a pinch of red pepper flakes or a few capers to the sauce.
YIELD: 4 servings
SOURCE: Recipe courtesy of Evette Lecce, owner of Pensi Pasta Company
