Genovese sauce with tuna and onions, a seafood version of the Neapolitan ragù, for pasta.
The recipe follows the Neapolitan genovese, in which onions cook for a long time with meat. Here, diced tuna replaces the meat. Prepared in Campania.
The melted onions give a sweet, thick sauce. It coats ziti or paccheri, with a little grated pecorino if you like.
It also goes with crostini or vegetables.
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Genovese sauce with tuna and onions, a seafood version of the Neapolitan ragù, for pasta.
