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Video: Cook up easy one-pot spaghetti Nicoise

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    >>> when you think pasta you maybe think italian cooking but this morning we have a light spaghetti dish for summer with a light twist.

    >> he is the owner of the restaurant here in new york and is sharing his recipe. andrew, good morning.

    >> good morning.

    >> this all begins kind of with tomatoes and this is a great time of year for those.

    >> tomatoes amazing right now. sun gold tomatoes, the tiny yellow ones, those are good. otherwise, the tomato on the vine or grape tomatoes are awesome.

    >> so you're going to use tuna, right?

    >> tuna, i mean, i like to use the one. it's good to spend a little more money and go to your local italian place and get, you know, get that really good -- i like the one in the can. traditionally that's what you'll see. you'll see the one in oil or in water. it's got a really good tuna flavor which is what you want.

    >> you start by roasting the tomatoes.

    >> i just put salt and peppered on and you can put it on a baking sheet and then i roast them in 350 degree oven. you can dump them over the top .

    >> spread them out.

    >> 2 seconds. you can do this before too and then after five minutes in the oven they get caramelized and the sugar inside and they get really, really yummy on the outside.

    >> five minutes? that's all it takes.

    >> really quick.

    >> all right. so we have the spaghetti going here. we make fresh spaghetti at the restaurant. you can use dry pasta. it's great. in the pan, i started with just sauteed onions. i like the red onions because they have a sweeter flavor and look really great. anchovies, the south of france, summertime, i love anchovies.

    >> i like the saltiness.

    >> yeah, that kind of flavor and adds a really good depth. i like to use the one that's all chopped up already and i put some inside.

    >> squeeze some in there.

    >> if you have them, i like to use a fork and squash them in there a little bit for french cooking anchovies are the base of all of that.

    >> toss everything in there.

    >> we have olives. we have some roasted peppers, capers, you can put tuna inside there.

    >> oil and all.

    >> how much tuna did you put in there?

    >> for like a pond, i put like a pond of tuna. maybe two jars.

    >> okay.

    >> now, i let you use the pasta water to make the sauce. really important.

    >> the starchiness.

    >> you just take it out.

    >> it goes right inside.

    >> italian technique.

    >> and right into the pan.

    >> right into the pan. just a quick toss.

    >> okay.

    >> you know, after grilling all summer it's nice to do something a little light and fresh and kind of -- i like to put a little lemon zest inside or squeeze a lemon.

    >> delicious.

    >> then you add bread crumbs on the top.

    >> for crunch. a little bit of that stuff on top.

    >> wow.

    >> looks delicious.

    >> it's like summer in a bowl.

    >> thank you. that is beautiful.

    >> thank you so much.

    >> andrew, thank you so much. delicious.

    >> thank you for having me.

    >> we're back in a moment. this is "today" on nbc.

    >>> what a day it's been.

TODAY recipes
updated 8/2/2013 5:41:30 PM ET 2013-08-02T21:41:30

Recipe: Spaghetti Niçoise with tuna

Ingredients
  • 2 pints cherry tomatoes, sliced in half lengthwise
  • Extra-virgin olive oil
  • Salt and pepper
  • 1/4 cup sliced red onion
  • 1 lb. spaghetti
  • 1 jar confit tuna in olive oil
  • 1 cup Niçoise olives, cut in half length-wise
  • 1/4 cup capers
  • 1/2 cup sweet roasted red peppers, chopped
  • Dried Sicilian oregano
  • 2 tbsp. anchovy paste
  • 1 tbsp. lemon zest
  • 1 tbsp. butter
  • 1/4 cup toasted bread crumbs
  • 1/4 cup chopped parsley
Preparation

1) Pre-heat your oven to 450 degrees. In a large mixing bowl, dress the tomato halves lightly in olive oil, salt and pepper. Spread them out evenly, with lots of room around each one, onto a baking sheet, and roast them in the oven until they're caramelized and very soft, about 30 minutes. Set a large pot of salted water boiling for the spaghetti.

2) In a large sauté pan, sweat the sliced red onion in olive oil over medium heat until translucent. Add the blistered tomatoes, the jar of tuna and it's olive oil, the olives, capers, peppers, oregano and anchovy paste and mix together over the heat to incorporate.

3) When the pasta is al dente, lift it into the Niçoise sauce, allowing some of the pasta water to cling to the pasta and make its way into the pan. Toss the noodles into the sauce to coat them, add the lemon zest and the butter, and stir together again.

4) Plate the pasta and garnish with toasted breadcrumbs and parsley over the top.

Serving Size

Makes 4 to 6 servings

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