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Italian · V The Canonical Dishes · Sicily

Conchiglie al Tonno Fresco con Pomodorini e Basilico

Sicilian coast

‹ Sicily

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Origin

Sicilian coast (Favignana, San Vito Lo Capo)

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Description

A summer pasta of the Sicilian coast: fresh tuna from the mattanza (the traditional tuna hunt of Favignana and San Vito Lo Capo, now endangered but still practiced) cut into cubes and added raw to the hot sauce at the last moment — the residual heat of the pasta and sauce is sufficient to cook it through. The sauce is a fast sauté of cherry tomatoes (Pachino IGP), garlic, olive oil, capers, and white wine; the fresh tuna is added for 90 seconds maximum. Conchiglie or spaghetti hold the sauce; orecchiette or rigatoni are also correct.

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The Thread

—Raw or barely-cooked fresh tuna combined with noodles in a sauce — the same instinct not to overcook premium tuna Japanese
—Fresh Bluefin tuna from the almadraba trap (the Spanish equivalent of the Sicilian mattanza) combined with pasta Spanish
—Premium fresh raw or barely-seared tuna in a composed dish — the principle of minimal cooking for quality tuna French · (Nicoise)
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Flavour Context

Barely-cooked fresh Bluefin tuna in Pachino tomatoes and Pantelleria capers — a 10-minute summer pasta whose excellence depends entirely on the quality of the fish and the tomato

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