Conchiglie al Tonno Fresco con Pomodorini e Basilico
Sicilian coast (Favignana, San Vito Lo Capo)
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.