“Pasta al tonno”
INGREDIENTS:
Mezze Maniche Rigate pasta 12 oz (320 g)
Tuna in oil 9 oz (250 g) - drained
Tomato purée 14 oz (400 g)
Garlic 1 clove
Parsley 1 sprig - to be chopped
Fresh chili pepper 1
Salt to taste
Extra virgin olive oil 3 tbsp (40 g)
Anchovies in oil 1 tbsp (15 g)
Mezze Maniche Rigate pasta 12 oz (320 g)
Tuna in oil 9 oz (250 g) - drained
Tomato purée 14 oz (400 g)
Garlic 1 clove
Parsley 1 sprig - to be chopped
Fresh chili pepper 1
Salt to taste
Extra virgin olive oil 3 tbsp (40 g)
Anchovies in oil 1 tbsp (15 g)
HOW TO PREPARE PASTA WITH TUNA?
To pasta with tuna, boil plenty of salted water to cook the pasta. In a pan, let the whole peeled garlic sizzle for a few moments in oil, then remove it (1). Add the drained anchovy fillets in oil and melt them with a little cooking water from the pasta (2). Then add the fresh chili pepper cut into strips, ideally without the seeds to reduce its spiciness (3).
To pasta with tuna, boil plenty of salted water to cook the pasta. In a pan, let the whole peeled garlic sizzle for a few moments in oil, then remove it (1). Add the drained anchovy fillets in oil and melt them with a little cooking water from the pasta (2). Then add the fresh chili pepper cut into strips, ideally without the seeds to reduce its spiciness (3).
While everything is seasoning, drain the oil from the tuna (4) and place the tuna into the pan (5). Let it season, then wet with a bit of cooking water from the pasta (6).
Add the tomato puree (7) and cook for about ten minutes. You have just enough time to cook the pasta in boiling salted water (8). So as soon as the pasta is al dente, drain and add it to the sauce (9).
After few moments (10), add salt, pepper and chopped parsley to taste (11). Your pasta with tuna is ready. Buon appetito (12)!
STORAGE:
Pasta with tuna should be eaten fresh.
It can be stored in the refrigerator in an airtight container for 1 day.
Freezing is not recommended.
TIPS:
You can also add small capers and/or finely chopped black olives to give your pasta with tuna a stronger and more intense flavor.
Pasta with tuna should be eaten fresh.
It can be stored in the refrigerator in an airtight container for 1 day.
Freezing is not recommended.
TIPS:
You can also add small capers and/or finely chopped black olives to give your pasta with tuna a stronger and more intense flavor.