Recipe - Pasta With Basil Tuna Olive And Caper Sauce

400 G; (1416oz), (400 to 450)
; conchiligie (pasta
; shells) or other
; pasta shapes
Salt

FOR THE SAUCE
1 small Onion; roughly chopped
6 tablespoon Extra virgin olive oil
1 185 gram tin tuna; drained,
flaked
2 tablespoon Capers; rinsed and soaked
; if
Salted; roughly chopped
60 g Black olives; pitted and
roughly
; chopped
75 g Currants
45 g Pine nuts
2 tablespoon Chopped parsley
3 Garlic cloves; chopped
4 Sundried tomatoes; roughly
chopped
150 ml Water
2 tablespoon Shredded basil; salt and
pepper
Ingredients; (cont)

FOR THE GARNISH
16 lg Unblemished basil leaves;
(16 to 20)
Olive oil and/or sunflower
oil for deep; plenty of
Parmesan
; frying, shavings

1 For the Sauce: Lightly saute the onion in oil in a saucepan and add the
remaining ingredients, except the basil and salt.

2 Stir and simmer gently for 2530 minutes, stirring occasionally until the
water has evaporated leaving a moist, richly flavoured sauce.

3 This can be prepared in advance and reheated when needed. Shortly before
serving, stir in the basil, taste and adjust the seasoning, adding salt
only if really needed.

4 Put a large pan of salted water on to the boil for the pasta. When it
reaches a rolling boil, tip in the pasta, boil and cook until al dente.
While the pasta is cooking, pour sunflower or olive oil, or a mixture of
both, into a small pan to a depth of about 3cm/1".

5 Heat until good and hot and test by dropping a small bread cube into the
oil. If it sizzles and browns within 30 seconds, the oil is hot enough.

6 Fry the basil leaves in oil three or four at a time; fish out within
2030 seconds, while still bright green. Drain on kitchen paper and repeat
with the remaining leaves.

7 To serve, drain the pasta thoroughly, tip into a large, warmed serving
bowl, pour in the hot sauce and toss to mix. Top with the deepfried basil
leaves and shavings of Parmesan. Eat at once.

Converted by MC_Buster.

Recipe by: Sophie Grigson's Herbs

Converted by MM_Buster v2.0l.