Hi, I am Joana. Today, we’re going to make fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino Recipe
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Prepare 200 grams Pasta
- Get 1 can Canned tuna
- Make ready 3 to 4 Umeboshi (red shiso-pickled type recommended)
- Make ready 3 tbsp Garlic oil -(or plain olive oil if you don’t have it)
- Take 3 to 4 cloves ●Garlic
- Get 1 or (to taste) ●Red chili pepper
- Take 1 dash ● Umami seasoning
- Get 1 Dried basil
Steps to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- 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.
So that is going to wrap it up with this special dish fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
