Tony's Table: Troffie With Ventresca Tuna

NEW YORK (CBSNewYork) -- In today's Tony's Table, Tony Tantillo and Executive Chef Alain Allegretti of La Promenade des Anglais show you how to prepare a Troffie with Ventresca Tuna dish which serves six people.

Ingredients

3 Heirloom Tomatoes
1 small onion, diced
3 garlic cloves, sliced
5 oz extra virgin olive oil
3 sprigs fresh thyme
1 tbsp tomato paste
½  pint cherry tomatoes
1 oz capers, drained
1 oz olives, pitted and halved
1 oz preserved lemons, diced
1 oz parsley, chopped
1 oz pecorino cheese, grated
1 pound troffie pasta
1 -2 cans of ventresca tuna

Directions

Step 1: Cut cherry tomatoes in half and put on a sheet pan.  Toss tomatoes in 2-ounce olive oil, 3 sprigs of thyme and 1 chopped clove of garlic.   Roast in a 225-degree oven for 1 ½ hours.   After cool, dice tomatoes into small cut.

Step 2: Boil a pot of water and drop the heirloom tomatoes in for about 20 seconds each and then place in a bowl of ice water to cool.  Remove skin from tomatoes and quarter them.  Seed the tomatoes and strain liquid into separate bowl. Then continue to dice tomatoes into small pieces and place in bowl with juices, discard seeds.

Step 3: Brown remaining 2 cloves of garlic in 2-ounce olive oil for 2 minutes, then add diced onions and sweat together for 3-4 minutes.   Add tomato paste, diced heirloom tomatoes with juices and diced cherry tomatoes to onions and garlic and simmer for about 20 minutes.

Step 4: Drop the pasta into a pot of boiling water and cook until just al dente.

Step 5: Fry capers in 1 ounce olive oil till crisp then add tomato sauce mixture, olives, lemon and parsley.  Drop in pasta and toss.

Step 6: Plate the pasta mixture and top with pieces of tuna and shaved cheese.

La Promenade des Anglais is located at 461 W. 23rd Street between 9th and 10th Avenues.

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