Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Busiate with Tuna Ragù — A Journey Through the Flavours of Trapani
A vibrant Sicilian pasta dish where fresh tuna, tomatoes and herbs come together in a delicately aromatic ragù, perfect for springtime meals.
🛒 Ingredients
- ✓ 400 g busiate pasta
- ✓ 300 g fresh tuna
- ✓ 500 g ripe tomatoes
- ✓ 1 large bunch of basil
- ✓ a small bunch of mint
- ✓ 1 clove red Nubia garlic
- ✓ 1 onion
- ✓ 1 bay leaf
- ✓ half a glass of dry white wine
- ✓ extra-virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Busiate with tuna ragù is one of those dishes that beautifully reflects the maritime soul of Trapani. Traditionally prepared with fresh tuna caught in the waters around Favignana — famous for some of the best fishing in Sicily — it is a celebration of sea, sun and simplicity.
The busiate themselves, long and twisted around a buso (a thin stick), cling wonderfully to the silky ragù. As the tomatoes simmer gently with basil, mint and sweet onion, the kitchen fills with a fragrance that feels unmistakably Mediterranean.
It’s the sort of recipe that turns an ordinary lunch into a small festival of flavours, especially in the springtime when tuna is at its very best. Picture yourself with a glass of crisp Sicilian white wine at hand, sunlight spilling across the table — this dish is everything that season promises.
👨🍳 Preparation
- 1
Soak the tuna in lightly salted water for one hour.
- 2
Drain, pat dry, remove the skin and cut the fish into small pieces.
- 3
Slice the onion and soften it in a pan with 4 tablespoons of olive oil.
- 4
Add the peeled, chopped tomatoes with basil, salt and pepper, and cook for about 10 minutes.
- 5
In a separate pan, gently fry the garlic with 5 tablespoons of olive oil and the bay leaf. Add the tuna and brown lightly.
- 6
Pour in the wine, let it evaporate, remove the garlic and fold in the tomato sauce.
- 7
Add a splash of hot water, stir through the mint and cook for 20 minutes.
- 8
Cook the busiate in salted water with a spoonful of oil, drain and toss with the tuna ragù.
- 9
Serve piping hot.
💡 Tips and Variations
For a gentle kick, add a small chilli pepper to the onion base. Swordfish also works wonderfully if you’d like an alternative to tuna.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the tuna ragù for up to 1 month.
- • Reheat gently in a pan over low heat.
🍷 Pairing
A chilled glass of Grillo is a glorious match — bright, crisp and perfectly suited to the freshness of the tuna.
Thank you for cooking along! I hope this Trapani-inspired pasta brings a little Sicilian sunshine to your table. Enjoy every twirl of those beautiful busiate.
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