Tuna Noodle, Roman Style

I am an art historian at Pomona College and a specialist in Italian Medieval art. I lived in Rome for some years and it was there that I learned to make this Savory Tuna Spaghetti, a standard dish.

Boil salted water for the spaghetti. In a medium pan, heat 2 to 3 tablespoons very good olive oil and brown 3 garlic cloves that have been crushed, but not too finely. Add 1 dried red pepper broken in small pieces and cook 30 seconds. Add fistful of chopped Italian parsley and cook 1 minute. Add 4 or 5 diced plum tomatoes, half a glass of white wine and salt and freshly ground pepper to taste. Cover and cook at medium heat.

Meanwhile, cook 3/4 pound of spaghetti for 7 to 8 minutes. Time it carefully; with 5 minutes to go, add 1 (6-ounce) can tuna, preferably packed in oil (water-packed is OK), to the marinara sauce. Stir briefly and cover. Drain pasta, transfer to big bowl and mix tuna marinara with pasta. Serve immediately. Utterly delicious, fresh and quick.

JUDSON J. EMERICK

Claremont

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