Sicilian Pasta with Tuna
Quick Recipes Italian Pasta Fish and Seafood
My vacation pasta. I've made it with tuna and without tuna, with mint, then with basil, and it was appreciated every time for its concentrated summer flavor and for how quickly it reached the table.
Ingredients
150g long pasta (tagliatelle)
150g fresh tuna (1 small steak)
1 medium tomato
2 heaping teaspoons red pesto
2 garlic cloves
10 mint leaves (or 10 large basil leaves)
1/4 small bunch parsley
2 tablespoons quality olive oil
salt
Servings: 2
How to prepare sicilian pasta with tuna
- Bring water to boil for the pasta. When the water boils, score the tomato with an X on one side and submerge it in the water for 30 seconds. Remove with a slotted spoon and peel (the skin will come off easily after blanching). Cut in half, remove the seedy areas using a spoon, and dice the remaining pulp.
- When the water returns to a boil, add salt and the pasta. Cook according to package directions.
- While the pasta cooks, heat a wide pan (about 30cm) well. Add the olive oil and crushed garlic and sauté quickly (about 15-30 seconds) until fragrant, without burning.
- Add the diced tomatoes and continue sautéing for another 2 minutes, just until some of the tomato juice evaporates. An orange sauce will form in the pan. Sprinkle 2 pinches of salt during this time. Stir occasionally.
- Then add the tuna cut into cubes and sprinkled with a little salt, and stir frequently, just until the tuna changes color all over. This takes about 2 minutes.
- Add the red pesto and finely chopped herbs and sauté everything for another minute.
- Drain the pasta almost completely, leaving just a few tablespoons of water on it. Pour it over the sauce. Toss with two wooden spoons until the sauce in the pan is absorbed by the pasta (about 1 minute). Taste for salt. Serve the pasta warm.
