Zite Al Pomodoro E Tonno – Zite With Tomato And Tuna

Ziti – Bucatinii – Popo le Chien CC0


320 g of small zite
400 g of tomato passata
80 g of tuna in oil
2 anchovies in salt
1 onion
1 garlic clove
4 spoons of olive oil
salt and pepper

How to make the  ZITE CON POMODORO E TONNOShort pasta with tomato and tuna:

You will improve the dish better if you add a spoon of desalted capers in the saucepan containing oil.
Preparation time 10.’
Cooking time 35′.
Peel and chop garlic and onion; desalt capers, debone, and cut them into pieces; put these ingredients in a saucepan with oil and let them sweat for some minutes on a low flame, stirring with a wooden spoon so to mix the pieces of anchovies.
Add tomato passata, a pinch of salt, and one of pepper, and allow to cook, always on a low flame, and cover the saucepan for 20 minutes by adding the drained and crumbled tuna after 10 minutes.
Cook ziti in plenty of boiling salted water, drain and put them on a course dish, dress them with the prepared sauce, mix and serve.

Serves 4

Regional recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.