zito corto rigato with young onion, chilis, savory, tuna


I was ready for a very simple pasta dish. I had bought some fresh summer savory the day before and I was perfectly willing to leave it at that, as an excellent artisanal pasta dressed with oil, good dried pepper, and that pungent seasonal herb.

I hadn’t expected there might be some tuna left over from the meal the night before, but the coincidence was responsible for an inspired (well, more like serendipitous) entrée.  The fish was not fully cooked in the center, so, in order to preserve and appreciate its delicate freshness, I sliced the little 2-ounce chunk of fillet very thinly and added it to the zito only after the sauced pasta had been divided into the 2 bowls.

  • ten ounces of Afeltra Zito Corto Rigato, cooked al dente, drained and tossed into a heavy pan in which one sliced/chopped young red onion from Bodhitree Farm had been sautéed in a little olive oil until softened, a teaspoon or so of dried Itria-Sirissi chilis, peperoncino di Sardegna intero from Buon Italia stirred in, then, the pasta still in the pan, some of its cooking water added and stirred until emulsified, finally some chopped summer savory from Stokes Farm mixed in and the pasta transferred to 2 bowls, where it was scattered with thinly-sliced pieces of pan-grilled tuna remaining from a meal prepared the night before, and a little olive oil poured over the top
  • the wine was a Spanish (Rioja) white, Sierra Cantabria 2015
  • the music was Yle streaming