When backpacking through Italy in my early 20s, a friend and I ate our way through Florence, Rome, and small towns on the Amalfi Coast. Wanting to further our adventure, we took an overnight train to Sicily. As luck would have it, we arrived in Palermo on Easter Sunday. The entire city was shut down and there was nothing to do or see. While the majority of the population was at home feasting on lamb, we explored what we could on foot. In one particularly lonely part of town, a man on a motorcycle began to follow us. We quickened our pace, and unfamiliar with the sinuous streets, we found ourselves at the end of a road with no outlet. The motorcycle gained on us and eventually circled us with the motor roaring. While I was having visions of being the headline in the morning paper, he suddenly turned and sped off as quickly as he had appeared. Though shaken, we were otherwise fine and decided to hightail it back to our hotel.
Spaghetti Siciliano al Tonno
(Sicilian Spaghetti with Tuna)
Sicily is a beautiful island and Palermo is an intriguing city. While I was there, I had a pasta dish so unusual that it holds a firm grip on my taste memory. The sauce, a local specialty, was made with an alluring combination of tomatoes, fennel, and sardines. The following recipe pays homage to the flavors of Sicily but with somewhat more subtle flavors. This scrumptious and easy to prepare pasta sauce is certain to become part of your weeknight repertoire.
2 tbs. olive oil
1 small yellow onion, thinly sliced
3 cloves of garlic, minced
1 6.5 oz can of chunk light tuna
1 25 oz jar of pasta sauce
1 cup pitted green olives
1/4 cup capers
chopped flat-leaf Italian parsley
red pepper flakes (optional)
1 lb. spaghetti (wheat, whole wheat, or rice)
In a sauce pan over medium-low heat, sauté the onions and garlic with the olive oil until soft and translucent, about 10 minutes. Add the tuna and stir a couple times to allow the tuna to absorb the garlic and onion infused oil. Mix in the pasta sauce, olives, and capers. Bring to a simmer and serve immediately or for best flavor, allow the sauce to simmer on low for 30 minutes to give the flavors a chance to blend. Serve with spaghetti, and top with fresh parsley, Parmesan cheese, and red pepper flakes. Buon appetito!