Cook the pasta just as you like to eat it, since it will cook no further in the sauce. First off, you’ll need to account for the uncooked sauce. Serve, topped with a sprinkle of parsley for color if you like.Īs quick and easy as it is, there are a few nuances to look out for in this dish. Give everything another quick turn to mix-again, very gingerly to avoid breaking up the tuna. When the water has come to a bowl, throw in the pasta and cook it until it is perfectly al dente. Drain the cooked pasta well and add it to the bowl, along with the basil leaves and a drizzle of colatura if using. Add the capers, olives, red pepper flakes, parsley and olive oil to the bowl and very gingerly give it a turn or two to mix everything together, taking care not to break up the tuna fish too much. Now break up the tuna into largish chunks and place in a large bowl. (If you want a slightly more intense garlic flavor, leave them in the bowl and remove them just before you add your pasta. (A wooden salad bowl is ideal here.)Take the garlic and rub the inside of the bowl vigorously with the cut ends of the garlic halves. Meanwhile, make your condimento: Get yourself a large bowl. A sprinkle of minced parsley (optional)įirst, put a large pot of water on to boil and salt it well.A drizzle of colatura di alici (optional).A few fresh basil leaves, torn into small pieces if large.A pinch of red pepper flakes, or more to taste.A handful of olives, pitted and roughly chopped.A handful of capers, preferably packed in salt, rinsed and squeezed dry.1 can (200g/7 oz) tunafish, packed in olive oil, well drained of its canning juices.A clove of garlic, peeled and cut in half.150-200g (5-7 oz) casarecce or other short pasta.There’s no other way I know of making pasta al tonno that lets the briny taste and meaty texture of the tuna shine through like this one. And simple as it is, if you enjoy tunafish your taste buds will be happy, I promise. This simple pasta has become one of my go to dishes for the dog days of summer, when even I don’t always feel much like cooking. Let everything macerate while the pasta cooks, then toss the pasta in the condimento and serve. You just throw together a can of tunafish, a cut up fresh tomato or two, and a few seasonings in measurements you can leave to your personal taste and mood, all mixed with a healthy pour of best quality extra virgin olive oil. And while there’s a bit of fresh tomato, the dressing is mostly in bianco. Here the sauce is entirely uncooked, more of a dressing-or condimento as they say in Italian-than an actual “sauce”. In the traditional recipe for pasta al tonno, tunafish is simmered in a tomato sauce. I call this particular bit of improv pasta al tonno a modo mio, or Pasta with Tunafish “My Way”. But like many other home cooks, I do enjoy improvising in the kitchen every once in a while, usually riffing off a familiar recipe. Overall Modo Mio is a very pleasurable dining experience and I will definitely be returning to sample more of the menu.For the most part, the dishes we present here at Memorie di Angelina are taken from the time-tested canon of Italy’s rich culinary tradition. This was an exquisitely crafted dish which captured the fresh flavours of tomato and mozzarella in a delicious homemade ravioli. The Beef carpaccio was absolutely delicious sliced to a perfect thickness and coupled with a deliciously simple rocket and parmesan salad.įor my main course I opted for the Ravioli pomodoro e mozzarella, salsa al pesto, scaglie di pecorino or in English tomato & mozzarella ravioli, pinenut basil pesto, pecorino. For the starter I selected the Carpaccio di manzo, “salsa Cipriani”, rucola e parmigiano or in English Beef carpaccio, Cipriani sauce, rocket salad, parmesan. I went for the starter and pasta combination. Visiting mid-week I decided to try the 2 course lunch or Due piAtti which comprised of your choice of pasta or pizza and your choice of either a starter or dessert for $36. Modo Mio has an excellent atmosphere from it’s exquite fresh decor to it’s exposed wood fire pizza oven giving the restaurant a lovely warmth. Heading up Modo Mio at Crown Perth is Chef de Cuisine Giampaolo Maffini who has been recruited from Milan. Website: Modo Mio, which translates to ‘my way’ in Italian, joins Neil Perry’s Rockpool to fill the Mediterranean cuisine void at Crown Perth. Tomato & mozzarella ravioli, pinenut basil pesto, pecorino – Modo Mio