Pasta is Possible in Summer!

 

Summer doesn’t mean you have to say goodbye to pasta. In fact, it's the perfect time to get creative with fresh, vibrant ingredients that bring out the best of the season. Pasta is versatile, affordable, and can be enjoyed year-round, but when the sun’s out, it’s all about keeping things light, fresh, and full of flavor.

This week, we’re celebrating the beauty of seasonal produce with a dish that pairs fresh fish with sweet cherry tomatoes, fragrant mint, and crunchy pistachios – a Sicilian combination that will have you dreaming of warm breezes and late-summer holidays. Whether it’s the richness of tuna or other meaty fish like mahi-mahi, trevally, or snapper, this dish will transport you straight to the Amalfi Coast.

Arrivederci!

Sicilian-Style Pasta with Tuna, Cherry Tomatoes, Mint, and Pistachios

Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

 
 

Ingredients

  • 200g skinless tuna

  • Salt and black pepper, to taste

  • 1 tbsp extra virgin olive oil

  • 40g butter

  • 200g cherry tomatoes, halved

  • 1½ tbsp salted capers, rinsed

  • 2 garlic cloves, peeled and minced

  • ½ cup white wine

  • 2 tbsp toasted pistachios (see note)

  • 160g dried rigatoni

  • 2 tbsp fresh mint, chopped

Method

  1. Bring 1.5 liters of salted water to a boil in a large pot for the pasta.

  2. Season the tuna with salt and black pepper. Heat a skillet over high heat, add the olive oil, and sear the tuna for 1-2 minutes on each side until browned. Remove from the pan and set aside.

  3. Lower the heat to medium and add the butter to the same skillet. Let it melt and turn golden-brown before adding the tomatoes and capers. Sizzle together for a minute until the tomatoes begin to break down. Add the garlic and cook for another 30 seconds. Pour in the white wine and let it simmer for 1-2 minutes, then turn off the heat.

  4. Chop the tuna into bite-sized pieces and add to the pan with the tomato mixture. If the tuna isn’t fully cooked through, don’t worry—it will finish cooking in the sauce.

  5. Crush the pistachios in a mortar and pestle until finely ground, resembling grated cheese. Set aside.

  6. Cook the pasta according to the package instructions. Once al dente, scoop the pasta directly from the water into the pan with the fish and tomatoes, adding about 200ml of the pasta cooking water. Turn the heat to high and toss everything together until the pasta is coated with a glossy sauce.

  7. Divide into bowls and top with the crushed pistachios and chopped mint. Serve immediately and enjoy!

Note: If you have a nut allergy, you can substitute the pistachios with toasted breadcrumbs (pangrattato).

 
THOMAS NEWFIELD