Tuna and mushroom pasta
Mushrooms are good with oil. When you stir-fry them, they absorb the oil, but after a while they start spitting it out again
How to make it
1
Finely chop the garlic and onion. Heat olive oil in a frying pan and add the garlic and chili pepper. When the garlic turns golden brown, add the onion and fry over low heat
2
Once the onions have softened, add the mushrooms cut into bite-sized pieces, the tuna, and the roughly chopped capers, stir-fry, and add salt and black pepper to taste
3
Add the white wine to [2] and let the alcohol evaporate. Add the olive oil, stirring constantly, to make a sauce
4
Prepare boiling water, add 1% salt and boil the pasta for 4.5 minutes
5
Add the boiled pasta to [3] and mix. Serve on a plate and sprinkle with Italian parsley to finish
Ingredients for 3 people
-
- Canned tuna
- 1 can
-
- garlic
- 1 piece
-
- Onion
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Shiitake
- 3 pieces
-
- Shimeji
- 1/2 pack
-
- mushroom
- 5
-
- capers
- 20g
-
- salt
- Appropriate amount
-
- Black pepper
- Appropriate amount
-
- White wine
- 60cc
-
-
Olive Oil
Ardoino Extra Virgin
- 3 tablespoons
-
Olive Oil
-
- Federini
- 200g
-
- Boiled water
- 3000ml
-
- salt
- 30g
-
- Italian parsley for finishing, minced
- Appropriate amount
-
- A hawk claws to your liking
- Appropriate amount
[PR]
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