Anelli Palermatina (tomato, tuna, and caper sauce) Using store cupboard ingredients, Anelli Palermatina is a quick and easy to make gluten free pasta dish which can be served with a side salad for lunch or for supper. As the name suggests, this dish owes much to the city of Palermo and to sunny Sicily where there is an abundance of tomatoes, tuna, capers, garlic and olive oil – the essential ingredients of Anelli Palermatina.

For 4 persons:

350 gms gluten free Anelli Siciliana pasta (available from FARABELLA)
160g Tuna (drained)
Tablespoon of capers (well rinsed to remove as much salt as possible)
Tin of chopped tomatoes
Extra Virgin Olive oil
Clove of Garlic - crushed
Chopped parsley
Salt & freshly ground Black Pepper (to taste – note: remember there is salt in the capers)

Boil water for the gluten free pasta Anelli Siciliani. Fry finely chopped garlic in olive oil (do not allow to burn), together with the tuna and the capers. Note cooking garlic just takes a minute or so. Add the chopped tomatoes and allow to simmer for approx 10 minutes.
In the meantime, once the water has boiled, cook the gluten free Anelli Siciliani. The cooking time may vary according to the brand being used so check the instructions on the pack. Once the pasta has cooked, drain, and add to the sauce cooking in the pan. Mix well and add chopped parsley and plenty of freshly ground black pepper
Serve immediately. (Note: traditionally cheese is not added to fish sauces in Italy)

Variation: Spice it up.... add some finely chopped dried chilli (peperoncino) when cooking the sauce, and towards the end add approx half a level teaspoon of dried oregano.

(Copyright S.Corcoran July 2012)

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