Tuna pasta: taste harmony. Video
Pasta with tuna sauce is a classic Italian dish. In the language of this beautiful southern people, the name of the dish sounds like pasta al tonno. This recipe has several variations, but any of them will turn out not only tasty, but also healthy food.
Tuna Pasta: Italian Recipe
For a spicy pasta with tuna – Spaghetti al tonno piccanti – you will need: – 200 grams of dry spaghetti; – 75 grams of tuna, canned in olive oil; – ½ head of red onion; – 1 clove of garlic; – 1 can of tomatoes canned in their own juice ; – 1 tablespoon of olive oil; – 1 tablespoon of chopped parsley; – 1 teaspoon of cayenne pepper; – salt.
Fried or sun-dried cherry tomatoes, green peas, large pitted olives cut into slices, basil are often added to tuna paste.
Drain the oil from the canned tuna, leaving one teaspoonful. Mash the tuna meat by mixing it with vegetable oil into a homogeneous mass. Pour 3 liters of filtered water into a large, wide saucepan, add ½ teaspoon of salt and bring to a boil. Boil the spaghetti until half cooked.
While the pasta is cooking, peel a clove of garlic, flatten it with the flat side of a heavy, wide knife, and fry in a deep skillet in hot olive oil until golden brown. Peel the onions and cut into small cubes, add them to the garlic and fry until transparent.
Put the puréed tuna in the same place and simmer for a few more minutes. Pour in the canned tomatoes, salt, stir, bring to a boil and simmer for 10-15 minutes, season with cayenne pepper.
Spaghetti, cooked al dente, fold in a colander, when the liquid drains, return them to the pan, add the sauce, season with parsley, stir and serve.
If you bought tuna canned in its own juice, drain and purée with an extra teaspoon of olive oil
Pasta with tuna and lemon zest
This paste has a delicious delicate aroma and a light lemon flavor. Take: – 300 grams of dry linguine-type paste; – 3 tablespoons of olive oil; – 4 cloves of chopped peeled garlic; – ¼ teaspoon of ground red pepper; – 200 grams of tuna canned in olive oil; – 1 teaspoon of lemon zest; – ½ cups of chopped parsley – salt and pepper
Cook the pasta following the instructions on the package. Place it in a colander and cover with foil. Rinse and dry the pot in which you cooked the linguine. Heat the vegetable oil in it and fry the garlic, seasoning it with red pepper. Fry until a distinct aroma appears – 2-3 minutes.
Add the paste, canned tuna along with butter, 1 teaspoon of salt, a pinch of black pepper and lemon zest. Shake the pan several times to mix all the ingredients. Simmer for 1-2 minutes, add parsley and stir in the pasta. Serve warm.