Sunday, 23 July 2017

Recipe: Pasta with Sundried Tomatoes Tuna and Capers

This pasta is something that can be prepared with cupboard staples. It is delicious and perfect for this season. Among the ingredients I've used, there are a couple I've sourced in Italy, but you can find something similar in delis or supermarkets.
All the quantities are up to you. I've used some Penne by De Cecco, Capers and Tuna Chunks from Tesco, two Chillies and a clove of Garlic, Sundried Tomatoes in oil by Orto Green and here you can find something similar in delis or supermarkets and some Extra Virgin Olive Oil by Castel Ruggero Pellegrini Gallo Nero Chianti Classico Ruggente.
While you put the water to boil with a handful of coarse rock salt, cut into pieces the sundried tomatoes and then add them to the oil, garlic and chillies in a wok. Make all the ingredients to flavour for a few minutes.
Add the capers and stir the ingredients. Take a ladle of the boiling water and add it to the sauce so it won't be dry. Don't add salt because the sundried tomatoes and the capers are already salted.
Add the tuna chunks and again let the ingredients to gain flavour. Meanwhile the water will be quite ready for the pasta.
When the water is boiling add the Penne and stir with a skimmer so that the pasta won't stick together and they will cook evenly. One minute before it is ready take the pasta and drain it.
Add the drained pasta to the wok and stir so that all the ingredients will be evenly seasoned.
Ready and delicious. Do not add cheese because of the presence of the tuna.






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