Sir Bob Cor­nelius Rifo’s Tuna Orec­chi­ette

The Irish Times - Friday - The Ticket - - BOOKING THE COOKS -

IN­GRE­DI­ENTS 500g of orec­chi­ette pasta Half a white onion One clove of gar­lic Salt, pep­per and Parme­san cheese (an older cheese is al­ways bet­ter) Half an an­chovy Large tin of tuna in olive oil A hand­ful of fresh basil A jar of to­mato pas­sata Ex­tra vir­gin olive oil

METHOD Dice the onion and gen­tly fry un­til slightly trans­par­ent, us­ing a splash of ex­tra vir­gin olive oil. Chop the gar­lic and add this to the pan – at this point you can add a bit of but­ter. While the gar­lic and onion are sim­mer­ing, re­move the tuna from the can and drain the olive oil. Then add in the full bot­tle of to­mato sauce, the tuna and the fresh basil into the pan. Cook this over a low heat for 30 min­utes.

Boil the pasta un­til it is al dente. Make sure you add a lit­tle bit of salt and ex­tra vir­gin olive oil into the water. Once it has cooked through, drain the pasta, al­low it to rest and dry. Then serve it with a large spoon­ful of sauce dol­loped on the top, ac­com­pa­nied by a sprin­kling of Parme­san cheese and a basil leaf.

The Bloody Beet­roots play Dublin’s Olympia The­atre on Fri­day March 8th.

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