Rigatoni with tuna belly, baby artichokes, tomato, olives & chilli

(Rigatoni con la pancia di tonno, carciofini e olive verdi di Sicilia)

Serves 6

2½ tablespoons extra virgin olive oil

2 garlic cloves, finely chopped

4 anchovy fillets, chopped

4 medium roma (plum) tomatoes, diced

24 green Sicilian olives, pitted and cut in half

fine sea salt, to taste

freshly ground black pepper, to taste

600 g (1 lb 5 oz) good-quality dried rigatoni

24 whole baby artichokes, cooked and peeled (see Note)

400 g (14 oz) fresh tuna belly, cut into 2 cm (¾ inch) dice

1 medium-heat long red chilli, sliced (optional)

To make the sauce, heat half of the extra virgin olive oil in a large saucepan over medium–high heat and add the garlic and anchovy. Cook for a few seconds before adding the tomato and olives. Season with a little of the sea salt and black pepper, cook for 10 minutes and then set aside. Cook the pasta in abundant salted boiling water until al dente. About 2–3 minutes before the pasta is cooked, reheat the tomato, anchovy and olive sauce and add the cooked baby artichokes and then the tuna belly pieces, taking care not to overcook the tuna pieces. The idea is to cook them so that they are still slightly pink inside. Drain the pasta, add to the sauce and toss adding the remaining extra virgin olive oil and the chilli, if using. Season with sea salt and black pepper, if required, and serve immediately.

NOTE: To prepare the artichokes, trim the stalks by about 6 cm (2 ½ inches). Cook them whole in a saucepan of salted boiling water with a little strained lemon juice until cooked when tested with a skewer. Strain and cool. Then peel and discard the hard outer leaves, peel the stem and trim the top.