This recipe come straight from the shores of Cetara, one of the many gems you can find hidden on the Amalfi coast, in the Campania region. It is just about 10 km from my town, but the flavours and the habitat you can find here have no match.
This is one of the many regional dishes: it has a long-standing tradition among the locals and on top of that is extremely tasty!
Ingredients for 2 people:
250 g linguine
6-8 cherry tomatoes
1/2 small can of tuna in olive oil
1/2 small jar of pesto cetarese (*)
1/2 cup white wine
extra virgin olive oil
Bring a pot full of salty water to boil, drop the pasta in when the bubbles are formed and wait for the time indicated on the package.
Drain the oil from the tuna can and place it in a large pan along with the chopped shallot , red pepper, and a drizzle of olive oil . Put also some grinded black pepper. Stir-fry until the shallot begins to brown and then add the white wine. Let the white wine evaporates completely before proceeding.
Slice the tomatoes in quarter and put them in the pan. Cover the pan and cook until the tomatoes begin to peel .
If the sauce is too dry , add a little bit of the water used to boil the pasta. it has both salt and starch inside.
Add the pesto cetarese , mix it into the mixture and close the fire.
Drain the pasta and pour into the pan , add a sprinkling of Parmesan cheese and mix.
Serve hot .
(*): Pesto cetarese is a specialty that you can buy in stores in Cetara (SA) . In the absence of this tasty seasoning, you can easily substitute with a paste made with: chopped green and black olives , capers , pine nuts, basil, walnuts, almonds and anchovies.
P.S.: thanks to Elicus for the great shot!