Art Print

Buy at




La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Penne con Tonno
Taste the international flavors of

 logo 468 X 60"Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]






Giclee Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Olive Oil in Bottle, Olives
Olive Oil in Bottle, Olives
Photographic Print

Brauner, Michael
Buy at

La Belle Cuisine


Penne con Tonno
(Penne with Fresh Tuna, Capers,
and Black Olives)

In Nonna's Kitchen: Recipes and
Traditions from Italy's Grandmothers

by Carol Field, 1997, HarperCollins


Serves 8 as a first course, 4 to 6 as a main course

“This is such a quick recipe, says Laura Mansi Salom, that the most time-
consuming step is going to the market to buy the fish. Be sure to use the
best tuna you can find. Choose brined black olives, such as small Ligurian
or Niçoise olives; but don’t use Gaetas or kalamatas, because they are very
salty – and please stay away from tasteless California black olives. The
simplest way to pit the olives is to set them on a cutting board and press
down on them firmly with the side of a cleaver. That loosens the flesh
and makes it easy to pull out the pit.”

2 pounds (about 4) large ripe tomatoes or
1 (28-ounce) can Italian plum tomatoes, drained
2 1/2 to 3 tablespoons extra-virgin olive oil
1/8 to 1/4 teaspoon minced fresh hot red
pepper or red pepper flakes
3/4 teaspoon chopped fresh sage
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh marjoram
1/4 cup capers, preferably salt-cured,
well rinsed and well drained
1/3 cup drained black olives in brine, pitted
1/2 pound fresh tuna fillet, cut in bite-size chunks
At least 4 quarts water
1 tablespoon coarse sea salt
1 pound imported penne or rigatoni pasta
2 tablespoons finely chopped flat-leaf parsley
10 leaves of fresh basil, roughly torn

Peel and chop the tomatoes roughly and put them and the olive oil in
a large sauté pan. Warm briefly over medium heat. Add the minced
pepper, sage, rosemary, marjoram, and capers and cook for about 15
to 20 minutes. The sauce can be made ahead to this point. Add the
olives and raw tuna and simmer just until the tuna is cooked through,
about 4 to 5 minutes.
Meanwhile bring a large pot with at least 4 quarts of water to the boil,
add the coarse salt and the penne, and cook according to the pasta
maker’s instructions. Drain, reserving some of the cooking water in
case the pasta seems dry.
Spread the penne on a warmed serving platter. Pour the sauce over
the top, mix it in, add pasta cooking water, if necessary, and finish
with the finely chopped parsley and the torn basil on top.

Capers (Capperi): Capers are the small unripe buds of a plant that grows
wild around the Mediterranean basin, climbing into tiny clefts and minute
openings in stone walls and cliffs. Capers come in two sizes: tiny nonpareils,
which are usually bottled in a vinegar brine, and a much fatter variety that
is often preserved under salt. The finest capers are collected on the islands
of Sicily, such as Pantelleria, and kept under salt. They must be soaked in
cold water for 15 minutes and then rinsed before they are used, but they
truly taste of caper and add immeasurably to a dish, while the brined
variety may taste strongly of the vinegar in which they are preserved.
Keep salt-preserved capers in the refrigerator and you will have them
for up to 2 years.

Featured Archive Recipes:
Fettuccine with Tuna, Garlic, and Cream
Sauce (Marcella Hazan)

Penne with Tuna, Bell Pepper and
Artichoke Hearts

Pasta with Shrimp and Vegetables

Index - Pasta Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 31, 2010.