Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Busiate with Tuna Ragù: A Taste of Trapani’s Coastal Charm
Discover how to make the delightful busiate with tuna ragù, a classic dish from Trapani that’s perfect for any occasion!
📖 What is it
Discover how to make the delightful busiate with tuna ragù, a classic dish from Trapani that’s perfect for any occasion!
🛒 Ingredients
- ✓ 400 g busiate pasta
- ✓ 300 g fresh tuna
- ✓ 500 g ripe tomatoes
- ✓ 1 bunch of basil
- ✓ 1 sprig of mint
- ✓ 1 clove of Nubia red garlic
- ✓ 1 onion
- ✓ 1 bay leaf
- ✓ half a glass of dry white wine
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Immerse yourself in the rich aromas of Sicily with busiate pasta served alongside a fragrant tuna ragù, a dish that captures the maritime heritage of Trapani. This hand-rolled spiral pasta pairs beautifully with the robust flavour of fresh tuna, caught in the crystal-clear waters around Favignana island. The rustic pasta combined with a ragù infused with Mediterranean herbs will whisk you away on a culinary journey through sun-drenched alleyways and bustling fish markets, where every mouthful pays tribute to the sea’s bounty and the honest simplicity of island cooking.
👨🍳 Preparation
- 1
Soak the tuna in salted water for an hour.
- 2
Drain the fish, pat it dry, remove the skin and cut into small pieces.
- 3
Slice the onion and gently soften it in a pan with 4 tablespoons of olive oil.
- 4
Add peeled and chopped tomatoes, basil, salt and pepper, then cook for 10 minutes.
- 5
In a separate pan, fry the garlic in 5 tablespoons of olive oil with the bay leaf, add the tuna and brown it lightly.
- 6
Pour in the wine and let it evaporate, then remove the garlic and stir in the tomato sauce.
- 7
Add a little hot water, the mint, and simmer gently for 20 minutes.
- 8
Cook the busiate in salted water with a splash of oil, drain, and toss through the ragù.
- 9
Serve the busiate with tuna ragù piping hot.
💡 Tips and Variations
- •
For a little extra kick, add a pinch of fresh chilli when making the ragù.
- •
Swap the tuna for swordfish for a similarly flavoursome and hearty alternative.
- •
Try cooking the ragù in a terracotta pot to preserve the flavours and ensure even cooking.
- •
For a vegetarian twist, replace the tuna with grilled aubergines and fresh cherry tomatoes, keeping the herbs for an authentic Mediterranean taste.
- •
Add a tablespoon of rinsed capers towards the end of cooking for a more pronounced, briny flavour.
- •
The secret to this dish lies in using quality ingredients and slow-cooking the ragù to let the flavours meld beautifully.
📦 Storage
- • Store the ragù in an airtight container in the fridge and consume within 48 hours to keep it fresh and flavoursome.
- • For longer storage, freeze the ragù in individual portions so you can defrost only what you need without losing quality.
- • When reheating, warm the ragù gently in a pan over a low heat, stirring occasionally to prevent it from sticking or losing its texture.
🍷 Pairing
To accompany busiate with tuna ragù, opt for a Sicilian white wine like Grillo, whose crispness and citrus notes beautifully complement the fish. Alternatively, a light Inzolia or Catarratto works well to balance the richness of the ragù. If you prefer wines from outside Sicily, a Ligurian Vermentino or a Friulian Sauvignon Blanc also pair wonderfully with this seafood dish.
Making busiate with tuna ragù is like bringing a slice of Sicily to your table, full of history and authentic flavours. I warmly encourage you to try this recipe at home for a culinary experience that celebrates the sea and island traditions. Don’t forget to share your creation with friends and family — and spread the love for Sicilian cooking far and wide!
Rate this recipe
Click or tap the stars to rate