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Le ricette di Pamela Sheldon Johns



Trenne al Limone

(Trenne with Lemon)

This lemony pasta is ideal for seafood. Trenne is a dried, triangular tube pasta invendet by Gianluigi Peduzzi of Rustichella d'Abruzzo. The name plays on the words penne and triangolo. He also makes a smaller version called trennette.
You can use any tube pasta for this recipe.

1/4 cup olive oily plus oil for grilling
1 onion, peeled and coarsely chopped
1 lemony thinly sliced and seeded
Juice of 1 lemon
1 cup chicken stock
1 pound trenne pasta
2 tablespoons capers, drained
1/4 cup minced fresh flat-leaf parsley
Sea salt and freshly ground black pepper
4 tuna steaks, 6 ounces each

Preheat a grill or broiler.
In a large skillet over medium heat, heat the olive oil and saute the onion until softened, but not browned, about 3 to 4 minutes. Add the lemon slices and cook until softened, about 2 to 3 minutes. Deglaze the pan with the lemon juice. Reduce heat to a simmer and add the chicken stock. Continue to cook, uncovered, over low heat for 10 minutes, until slightly reduced.

In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Toss with the onion-lemon mixture; add the capers, parsley, and salt and pepper to taste. Keep warm.
Brush the tuna with olive oil and season with salt and pepper. Grill or broil for 4 to 5 minutes on each side, or until lightly browned on the outside, but still rare on the inside. Serve the pasta topped with a piece of grilled tuna.
Serves 6

Picture by Joyce Dudkerk-Pool


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