Sardinian Pasta Salad Food

SARDINIAN SUGO

Steps:

• Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.
• Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.
• While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.
• When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

SARDINIAN TOMATO SALAD

Steps:

• Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
• In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutesand up to 2 hours.
• When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.
• Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.