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Nona's Spaghetti—Chilled Tuna Spaghetti with Tomatoes, Capers, Anchovy, Golden Raisins and Pine Nuts
Chef Dante deMagistris of blu—Boston, MA
Adapted by StarChefs

Yield: 6 Servings


  • 6 quarts water
  • 5 Tablespoons kosher salt
  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 5 anchovy fillets
  • 1/4 cup capers nonpareil
  • 1/2 teaspoon chili flakes, or to taste
  • 12 ounces canned Italian tuna in olive oil
  • 1 (16-ounce) can peeled chopped San Marzano tomatoes
  • 4 vine-ripe tomatoes, chopped into 1/2-inch dice
  • 1/2 cup golden raisins
  • 1 pound spaghetti
  • 3 Tablespoons caper brine from jar
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup toasted pine nuts

    Optional garnish
  • Blue fin tuna carpaccio
  • Parsley oil
  • Tomato oil
  • Extra virgin olive oil

Fill a large pot with water and kosher salt and bring to a boil over high heat.

Meanwhile in a large sauté pan, heat 1/4 cup olive oil over medium heat. Add the sliced garlic and stir until golden brown. Add the anchovies, capers, chili flakes, and tuna along with the oil it is packed in. Cook about 6 minutes. Add canned and fresh tomatoes and raisins. Let sauce come to a boil, then reduce heat and simmer for 15 minutes. Season with salt to taste.

Cook spaghetti in boiling water for seven minutes (it should be slightly undercooked). Reserve 1 cup of pasta water and then strain pasta. Place spaghetti back into pot with reserved water. Pour sauce over pasta and stir constantly over medium heat for two minutes. Add remaining 1/4 cup olive oil, caper juice and chopped parsley.

To serve:
This pasta is ready to be served hot, but the chef recommends serving it cold. To serve cold, spread the pasta out over a sheet pan or two and let cool. Refrigerate until cold. Serve on a platter or on individual plates. Garnish with toasted pine nuts. As an additional garnish, layer a slice of blue fin tuna carpaccio over center of pasta. Lightly drizzle parsley oil, tomato oil, and extra virgin olive oil on tuna.

Wine Pairing:

Mastroberardino’s 2002 Greco di Tufo

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