How to make an amazing pasta with tuna with an Italian recipe
Connoisseurs of spicy and non-trivial ItalianThe kitchens know how delicious the unique combination of pasta and seafood can be. It is not surprising that many mistresses are looking for a recipe for pasta with tuna, which decided to make the dinner unusual or to arrange an unforgettable romantic date. Culinary experiment using such ingredients will be successful if you follow all the recommendations and do not forget about the spices that are the visiting card of Italy.
Ingredients for magic pasta with tuna
To make pasta with tuna you need to take:
250 g of macaroni from hard varieties of wheat from MAKFA;
160 g of tuna in its own juice or oil;
1 clove of garlic;
100 g of canned olives;
1 large spoonful of tomato paste;
1 medium sized bulb;
4 small tomatoes;
salt to taste.
Fresh tomatoes can be replaced if desired.canned in their own juice. It also requires 1 dried pepperoncino and freshly ground black pepper, as well as olive oil for frying. A special piquancy paste will give basil.
On a note! If you buy fresh basil is not possible, it is entirely permissible to replace dried or familiar parsley.
To taste, you can add capers, aubergines or other ingredients to the sauce.
Preparation of an amazing Italian delicacy
Prepare a delicious, literally melting in the mouth of an Italian dish with pasta from MACFA is actually extremely simple, despite the large number of ingredients included in this recipe.
First you need to take a large pot andfill it with water. The liquid will need to be placed on a moderate fire and a little salt. When the contents of the dishes start to boil intensely, pour the pasta into the container. It will take a little time to wait until the water has reached the boiling point. Cook pasta on moderate heat should be exactly as much as indicated on the packaging by the manufacturer.
On a note! It is very important not to bring macaroni to softening. Otherwise, to achieve an exquisite and unique taste of the dish on the Italian recipe just will not work.
Spicy and fragrant sauce for exquisite pasta
While the pasta is brewed, it is possible to start refueling forher. To do this, you must first clean the bulb. The fruit must be finely chopped, after which you can take care of garlic. It is also cleaned and crushed.
Then tomatoes need to be washed under a streamrunning water and allow them to dry thoroughly. Next on each of the fruits should be cuts in the form of crosses. Now tomatoes fall down literally for a couple of minutes in a steep var, after which they can not be removed from them. Peeled tomatoes are cut into cubes.
The next step is to heat up the olive oilfrying pan. In it are laid out alternately perch peperonchino, salt and onions. When the last component acquires a golden hue, you need to pepper the preparation a little and add the chopped garlic to it. Then the fire turns off, and the pepper gets out of the mixture and is thrown away.
On a note! Fans of spicy food can leave the peperoncino in the sauce.
Then put the tomatoes in the frying pan andadd a little weight. All components are thoroughly mixed and stewed until all the excess moisture evaporates. Periodically, the workpiece should be stirred. When the dressing begins to thicken, it will need to add a large spoonful of tomato paste and a pinch of powdered sugar.
If the sauce is made from cannedtomatoes, then you can not add the paste. It remains to put in a refueling tuna, basil and olives cut in rings or olives. If necessary, salt, pepper, sugar and spices are added to the billet.
Final touches in cooking
Finished pasta MAKFA reclines into a colander. Macaroni filled with a juicy and fragrant mixture, and then gently mixed. The dish should be decorated with basil leaves. Serve it to the table in warm clothes.
Bon Appetit!
