Creamy Sicilian Ziti with Tuna, Capers and Green Olives
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Creamy Sicilian Ziti with Tuna, Capers and Green Olives

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • About 4 tablespoons

    – Extra Virgin Olive Oil

  • 12 ounces (drained weight) Italian tuna, drained and coarsely flaked

  • 4 large cloves garlic, crushed and chopped

  • 1/2 cup dry vermouth or dry white wine

  • 1 cup cream

  • 3 tablespoons Italian capers in brine, drained and finely chopped

  • 1 cup loosely packed and pitted Sicilian green olives, chopped

  • 1 tablespoon fresh thyme leaves, chopped

  • A small handful flat-leaf parsley, finely chopped

  • Salt and pepper

  • 1 pound ziti rigate or tortiglioni

Preparation

Bring a large pot of water to a boil for the pasta.

Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan. Add tuna and garlic, and stir 2-3 minutes. Add dry vermouth or wine and let it evaporate into the fish. Add cream and reduce heat a bit. Stir in capers and olives, and simmer 10 minutes.

Cook pasta in generously salted water to al dente, reserve a cup of starchy cooking liquid just before draining.

Add thyme and parsley to sauce and toss pasta with starchy water to coat. Season with salt and pepper to taste.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...