Ziti with Tuna and Salame Picante

Mario Batali, Simple Family Meals, HarperCollins 2011

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Ingredients

4 ounces thinly sliced salame piccante		Two 6-ounce cans oil-packed Italian or Spanish tuna, drained and crumbled
1/4 cup extra virgin olive oil		2 tablespoons salt
2 medium red onions, halved and thinly sliced		1 1/2 pounds ziti pasta
1 tablespoon hot red pepper flakes		6 scallions, whites and about 2 inches of greens thinly sliced
2 cups basic tomato sauce

Total:

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1
Bring 8 quarts of water to a boil in a large pasta pot.
2
Cut the salame into thin julienne. Heat the oil in a 14-inch sauté pan over medium heat. Add the salame and onions, and cook until the onions have softened, about 7 minutes. Add the red pepper flakes and the tomato sauce, and bring to a boil. Then remove from the heat and stir in the tuna. Set aside.
3
Add the salt to the boiling water. Drop the ziti into the water and cook for 1 minute less than the package instructions indicate. Just before it is done, carefully ladle ¼ cup of the cooking water in the tuna mixture.
4
Drain the pasta in a colander and add it to the sauce. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Add the scallions and toss again. Pour into a warmed serving bowl and serve immediately.

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