List of Ingredients
- 14 OZ. of remilled durum wheat semolina
- semolina
- sale
- 1 tuna steak
- 6 of peeled tomatoes
- 1 of onion
- garlic
- basil
- mint
- white wine
- extra-virgin olive oil
- bay leaves
- pepper
Method
FOR THE PASTA
Knead the semolina with about 3/4 cup water and a pinch of salt to obtain a consistent and very smooth dough. Let it rest covered with a cloth for around 30 minutes. Roll it out into thin sheets (1/16") and cut it into strips 1/4" wide and 4"-5" long to form the busiate pasta. Roll one strip at a time on an iron rod or round skewer, forming a corkscrew shape that you will then remove. Place them on a tray, sprinkle them with semolina and let them dry for at least 3 hours.
FOR THE TUNA SAUCE
Soak the tuna in salted water for 1 hour. Drain it, remove the skin and cut it into 1/2" chunks. Chop the onion and peeled tomatoes. Gently fry the onion in a pan with 2 Tbsp. oil for 2-3 minutes, add the tomatoes and 2-3 basil leaves, season with salt and pepper and cook for 10-15 minutes.
Heat 2 Tbsp. oil in another skillet with 1 crushed garlic clove(peel on), and 1 bay leaf; sauté tuna for 3-4 minutes, turning continuously. Deglaze with a splash of white wine, add the tomato and 1 small ladle of water; after 1 minute, season with chopped mint and removed from the heat.
Bring water to a boil in a large pot and add salt. Boil the busiate and cook to al dente. Drain and toss them for 1 minute in the pan with the tuna sauce. Serve.