Pappardelle al sugo tonnato (tuna sauce pasta)
serves
4
“This fresh egg pasta is made like a traditional carbonara, rich, creamy and very luxe but with a unique twist of tonnato sauce and finished with chives.” – Danny Corbett
Ingredients (13)
- 1 tbs olive oil
- 1/3 cup (65g) capers, drained, rinsed
- 480g fresh pappardelle
- 80g guanciale, thinly sliced
- 100ml double cream
- 2 bunches chives, very finely chopped
Tonnato sauce
- 2 anchovy fillets, plus 1 tsp oil from the tin
- 150g can line-caught tuna in oil, drained
- 1 small garlic clove, peeled
- Zest and juice of 1/2 lemon
- 2 egg yolks
- 1 tsp Dijon mustard
- 100ml olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the tonnato sauce, whiz anchovy fillets and oil, tuna, garlic, lemon zest and juice, egg yolks and mustard in a blender until smooth. With the motor running, gradually add the oil until combined.
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2.Heat oil in a large frypan over medium-high heat. Add capers and cook for 2-3 minutes until crispy. Using a slotted spoon, transfer to a bowl. Set aside.
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3.Cook pappardelle in a large saucepan of boiling water for 2 1/2 minutes or until almost al dente. Drain, reserving 1/4 cup (60ml) cooking water.
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4.Return frypan to medium-high heat, add guanciale and cook, stirring occasionally, for 2-3 minutes until just starting to crisp. Add cream and bring to a quick simmer. Add pasta with a good amount of freshly ground black pepper, toss to coat, then add the tonnato sauce. Cook, without boiling, until sauce is just heated through (add a little reserved cooking liquid if you prefer a thinner sauce). Toss through half the chives. Sprinkle with capers and remaining chives. Serve immediately.
Recipe Notes
If you want to jazz this up, feel free to finely grate bottarga over the top, and also some small diced raw tuna to finish if you want to impress.
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