We’re not claiming that this is the same spaghetti niçoise that New York chef Andrew Carmellini would serve you at his restaurant Lafayette, said Mark Lotto in GQ. This is the quick but still “deliriously perfect” version he makes for himself at home, taking inspiration from seafood-loving Nice. “I could eat this every day,” he says.
Spaghetti niçoise with tuna
- 2 pints cherry tomatoes, halved lengthwise
- 3 tsp extra-virgin olive oil
- salt
- ground black pepper
- ¼ cup sliced red onion
- 1 jar tuna in olive oil
- 1 cup niçoise olives, halved lengthwise
- ¼ cup capers
- ½ cup sweet roasted red peppers, chopped
- 2 tsp dried Sicilian oregano
- 2 tbsp anchovy paste
- 1 lb spaghetti
- 1 tbsp lemon zest
- 1 tbsp butter
- ¼ cup toasted bread crumbs
- ¼ cup chopped parsley
Preheat oven to 400. In a mixing bowl, dress the tomatoes with 1 tsp olive oil, plus salt and pepper to taste. Spread the tomatoes out on a baking sheet. Roast them until caramelized, about
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10 minutes.
In a large sauté pan, sweat the onion in the remaining olive oil over medium heat until translucent. Add the tomatoes, tuna (with the oil from the jar), olives, capers, peppers, oregano, and anchovy paste; mix well.
Meanwhile, cook the spaghetti in a large pot until al dente. Use tongs to lift it into the niçoise-sauce pan, allowing some water to come along. Toss the noodles to coat, add the lemon zest and butter, and toss again. Plate the pasta and garnish with the bread crumbs and parsley. Serves 4–6.
