Tagliarelle with tomato, basil and ventresca tuna, ready to serve

A Gift for the Table

The Tagliarelle al Tonno Supper

A Venetian-leaning pantry supper: delicate egg pasta, bright tomato and basil sauce, and prized ventresca tuna. A considered gift for anyone who would rather be at the table.

$66.00Three pantry essentials

Each item is added separately, so every jar, box and tin remains easy to replenish.

Inside the Set

Everything for a quietly excellent supper.

The Lello Kitchen

Tagliarelle al Tonno

Silky tomato sauce, tender ventresca and basil. Elegant enough for company; ready in the time it takes the pasta to cook.

Serves 3–420 minutes

Ingredients

  • 250 g Cipriani Classica Tagliarelle
  • 340 g Cipriani Sansovina tomato sauce
  • 120 g ventresca tuna in olive oil
  • 2 tbsp tuna oil or extra-virgin olive oil
  • Fresh basil, black pepper and sea salt

Method

  1. Warm the Sansovina gently in a wide pan, keeping it below a simmer.
  2. Boil the Tagliarelle for 3–4 minutes. Reserve ½ cup pasta water, then drain.
  3. Toss the pasta with the sauce and enough pasta water to make it glossy.
  4. Remove from the heat. Fold in half the tuna, then plate and finish with the rest, basil, pepper and a little tuna oil.
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Finished Tagliarelle al Tonno with tomato, basil and ventresca tuna
Ready in twenty minutes · Serves three to four