Mimmo's Spaghetti Marinara with Tuna
Cook up authentic Sicilian family favorites in your own kitchen with our sauces and olive oils from Bona Furtuna, a sustainable farm in Corleone, Sicily. There, the farm director Mimmo (Pasquale Marino) uses Bona Furtuna’s marinara sauce to make his signature dish, which he calls “Welcome Pasta” after the inexpensive brand of processed cheese slices he used to make it when he was a university student. He says the cheese amplifies the flavor of the marinara sauce, though we’ve substituted a splash of heavy cream for the same effect.
Ingredients
- 2 Tbs. Bona Furtuna extra-virgin olive oil
- 1 can (6 oz./180 g) white albacore tuna packed in oil
- 1/2 cup (2 oz./60 g) black olives, pitted and thinly sliced
- 1/2 yellow onion, diced
- Salt (preferably Bona Furtuna oregano salt) and freshly ground pepper
- 2/3 cup (5 fl. oz./160 ml) dry white wine
- 1 jar (25.4 oz./721 g) Bona Furtuna Classic Marinara Pasta Sauce
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 12 oz. (375 g) dried spaghetti
- Fresh basil leaves for garnish
Directions
Bring a large pot of salted water to a boil over high heat.
In a large sauté pan over medium heat, warm the olive oil. Add the tuna, olives, and onion; season with salt and pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Stir in the wine and cook until reduced by half, about 3 minutes. Stir in the marinara sauce and cook until warmed through, about 3 minutes. Stir in the cream and season to taste with salt and pepper. Remove from the heat and cover to keep warm.
Add the pasta to the boiling water and cook until al dente (tender but firm to the bite), 8 to 10 minutes, or according to the package instructions. Drain the pasta well and add to the sauté pan with the sauce, stirring gently to coat the pasta. Divide among 4 warmed pasta bowls, garnish with basil leaves and serve immediately. Serves 4.
Recipe courtesy of Mimmo (Pasquale Marino), Farm Director and President of Bona Furtuna estate, Corleone, Italy