Tuesday, 3 November 2015

Pappardelle with fresh tuna

Pappardelle are just a little wider than tagliatelle. You can make them by hand, following my home made pasta recipe, and in this case they will cook in 2-3 minutes, or buy them dry. Reginelle will suit as well, always check they are made with eggs for  a better taste.
In each case, this mouth watering sauce will make a great dish!

Ingredients for 4

3 eggs fresh pasta or 320 grs/ 10 oz dry (egg) pasta
450 gr/ 1 lb fresh tuna
4 red tomatoes
2 cloves garlic
1 pinch dry oregano
1 pinch salt (to taste)
40 gr/2 tb spoons salted capers
20/25 green cored olives
3 table spoons extra virgin olive oil

Peel the garlic, cut them in half and, put a large frying pan over a medium heat, gently let the oil warm up and add the garlic until golden. Wash the capers to remove all the salt (if you are not used to do that, taste them! They can be very salty!).

In the meanwhile, wash and cut the tomatoes into small pieces and drain most of their water. Cut the tuna into cubes.

Remove the garlic and add the tomatoes to the hot oil, then add the tuna and the capers.

Let them cook for about 10 minutes, then add the olives and the oregano, and let them cook together for an other 5-6 minutes. Keep warm.

Bring a large pan of water to the boil, add salt (10 gr. each liter) and cook pasta until al dente. Drain it in a colander and mix it gently to the warm sauce over a low heat.

Serve immediately and eat hot!

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