Sir Bob Cornelius Rifo’s Tuna Orecchiette
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.