Mary Beth Clark

Culinary Educator · Consultant · Author
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Trenette with No-Cook Sauce of Tuna, Marinated Artichokes, and Olives

Trenette con Tonno in Scatola, Carciofi Marinati, e Olive

www.marybethclark.com

When it's hot outside, prepare this quick no-cook sauce in a few minutes while the pasta is boiling. I’ve used trenette, the favored Genovese cut for pesto sauce, because it adapts so well to no-cook sauces. If you don't have it on-hand, linguini and spaghetti are good substitutes for trenette. Some of the best canned tuna comes from Italy where they process yellow fin tuna and pack it in olive oil in the Mediterranean tradition. Toss the tuna with two popular antipasti – marinated grilled artichoke hearts and olives – to easily create a sauce. Most cooks already have both in their fridge; just serve them in a different way. Best served at room temperature, this pasta dish gives you time to enjoy a glass of wine and a summer breeze before dinner.
 

4 first-course servings or 2 main course servings. Boiling the pasta is the only cooking needed.

1 pound (454 g) trenette, linguini, or spaghetti (any type: traditional, farro, whole wheat, gluten-free)

No-Cook Sauce:
Extra-virgin olive oil
2 7-ounce (198-g) cans Italian light tuna packed in olive oil, drained well
1 tablespoon (15 ml) red wine vinegar
1 12-ounce jar of marinated grilled artichoke hearts plus a few spoons of its marinade (drained weight 8 ounces or 225 g)
3/4 cup chopped pitted black and/or green olives (4 ounces or 115 g)
1/2 bunch fresh Italian flat-leaf parsley, finely chopped
Sea salt to taste
 

1. Making the Sauce: Drain the canned tuna. Transfer it to a large mixing bowl for tossing with the boiled pasta. Sprinkle the red wine vinegar over the tuna breaking it apart into chunks with a fork. Red wine vinegar freshens it, immediately removing any tinned or fish aroma. (I do this all the time with canned tuna and it is amazing what a little red wine vinegar can do to instanteously improve canned tuna.) Pour in some olive oil. Chop the artichoke hearts, then add them to the bowl with a few spoonsful of its marinade. Add the olives and stir. Reserve.

2. Boiling the Pasta: Meanwhile, in a deep pasta pot, bring salted water to a rolling boil. Immerse the pasta in the water, swirl occasionally with a fork to prevent the pasta from sticking together, and boil until al dente. Drain the pasta and immediately transfer it to the mixing bowl. Toss, thoroughly coating the pasta with the sauce. Leave the pasta for a few minutes to cool to room temperature. Taste. Adjust salt and anoint with more olive oil if needed. Sprinkle parsley over, toss again. Twirl, plate, and enjoy every bite.

 

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