Avocado and Tuna Aglio Olio e Peperoncino Recipe by Cooking S Papa And I added a diced avocado, tool You know, just because avocado will add a creamy aspect and it's, well just delicious. Texturally speaking, it contributes nicely to that silky mouth-feel and the "buttery" flavor compliments the richness of both the salmon and the tuna, but doesn't overpower either. In questo video lo chef della Locanda Le Logge Andrea Tombolini mostra due ricette della tradizione italiana: le penne all'arrabbiata e gli spaghetti aglio, olio e peperoncino.

Ingredients of Avocado and Tuna Aglio Olio e Peperoncino

  1. You need 80 of to 100 grams Pasta.
  2. Prepare 80 grams of Tuna red meat (sashimi quality).
  3. You need 1/4 of Avocado.
  4. It's 2 tbsp of Olive oil.
  5. It's 1 clove of Garlic.
  6. Prepare 2 of Red chili pepper.
  7. It's 50 ml of Pasta boiling water.
  8. Prepare 1 tbsp of Finely chopped parsley.
  9. You need 1 dash of Salt.

Avocado and Tuna Aglio Olio e Peperoncino step by step

  1. Sprinkle the salt on the tuna and let sit for 10 minutes. Pat dry..
  2. Cut the tuna into 2 cm chunks. Cut the avocado into 2 cm chunks as well. Finely chop the parsley..
  3. Mash the garlic with the back of a knife and remove the core. Remove the seeds from the chili peppers..
  4. Boil the pasta in 1 liter of water with 1% salt. Boil for 1 minute 30 seconds less than instructed on the package..
  5. Put 2 tablespoons of olive oil in a cool sauce pan, add the mashed garlic, and heat over low heat. After a bit, add the chili peppers to infuse the oil with the fragrance..
  6. 1 minute before the pasta is finished boiling, add 50 ml of the pasta cooking water and parsley to the sauce pan. Shake the pan to emulsify. Keep the heat low..
  7. Once the pasta has boiled, add it immediately to the sauce pan without draining and mix well. If there is not enough moisture, add some of the pasta cooking water. Season with salt..
  8. Add the avocado and tuna and mix together quickly to finish..

In his version, Antonio adds anchovy fillets which he finely chops and dissolves in olive oil. It is simple yet complex and full of flavors. The addition of the toasted breadcrumbs makes it even yummier! And the parsley (we never make it without), it goes very well with all the flavors. Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold.

Get Latest Recipe : HOME