TAGLIATELLE WITH FRESH TUNA AND SPICY CRUMBS

  • Difficulty: EASY
  • Preparation: 3/4 MIN
  • Cooking: 30 MINUTES
  • Doses: 4 PEOPLE

presentation

Sometimes it takes so little to make a good new recipe. Just, when shopping, step outside the box and go for less 'beaten' ingredients. Such as fresh tuna which, with its 130 calories per . The must-have of any self-respecting sideboard. Rough, tough, capable of embracing and enhancing any sauce, they bring in all the beauty and goodness of the most genuine Marche region. Enjoy!

ingredients

  • 300 g of Tagliatelle Luciana Mosconi classic pasta sheet
  • 150 g fresh tuna
  • 1 clove of garlic
  • 1 chilli
  • a sprig of parsley
  • 50 g pitted black olives
  • 1 teaspoon capers
  • a slice of toasted bread
  • halls
  • evo oil

procedure

  • 1 Chop the peeled garlic clove, a sprig of parsley, chilli, olives and capers in a blender.
  • 2 Separately, chop the bread, then brown it in a pan with a little olive oil. Add the chopped aromatic herbs and season everything together.
  • 3 Heat the griddle to sear the fresh tuna: two minutes per side to keep it pink. Transfer to a cutting board and cut into cubes.
  • 4 Cook the Luciana Mosconi pasta in boiling, salted water, taking care not to touch the nests in the first two minutes. Drain al dente and season with the spicy crumbs. Add the tuna cubes and half a ladle of the pasta cooking water if they are a bit dry.
  • 5 Serve with a drizzle of raw evo oil. Casarecce delicious organic delicate pastry

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