Hello, I am Jane. 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 simple family recipes to try. This time, I’m gonna 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 well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Make ready 200 grams Pasta
- Get 1 can Canned tuna
- Make ready 3 to 4 Umeboshi (red shiso-pickled type recommended)
- Prepare 3 tbsp Garlic oil -(or plain olive oil if you don’t have it)
- Make ready 3 to 4 cloves ●Garlic
- Prepare 1 or (to taste) ●Red chili pepper
- Get 1 dash ● Umami seasoning
- Get 1 Dried basil
Instructions 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 for this special dish fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
