I love aglio, olio e peperoncino pasta, so I used this flavour to vary the taste of vegetables too.
I suggest cooking cauliflower so that it is still crisp.
It is nicer and easier to stir fry.
Ingredients of Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino
- Prepare 200 grams of Pasta.
- Prepare 1 can of Canned tuna.
- You need 3 of to 4 Umeboshi (red shiso-pickled type recommended).
- You need 3 tbsp of Garlic oil -(or plain olive oil if you don't have it).
- It's 3 of to 4 cloves ●Garlic.
- Prepare 1 of or (to taste) ●Red chili pepper.
- It's 1 dash of ● Umami seasoning.
- It's 1 of Dried basil.
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino step by step
- Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta)..
- Bring plenty of water to a boil, add salt, and cook the pasta..
- Drain the canned tuna..
- De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick..
- Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat..
- Saute over low heat slowly to bring out the flavors..
- Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly..
- Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done..
- Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers..
The garlic is there to transfer flavour. The pasta water and making an emulsion is really important. Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour! Spaghetti Aglio, Olio e Pepperoncino means Spaghetti with garlic, oil and chili. Aglio e olio is a simple pasta dish that comes from Naples and its probably the easiest Italian sauce that there is.
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