Tuna and this pasta
Mushrooms go well with oil. When frying, the oil will inhale once, but after a while the oil will start to spit out again.
How to make it
1
Chop the garlic and onions into small pieces. Heat the olive oil in a frying pan and add the garlic and hawk claws. Once the garlic is golden brown, add the onion and fry over low heat.
2
Once the onions are soft, add the mushrooms cut into easy-to-eat sizes, tuna, and roughly chopped capers, then add salt and black pepper to season them.
3
Add white wine to [2] and remove the alcohol content. Sprinkle olive oil and add it to the sauce.
4
Prepare boiling water, add 1% salt and boil the pasta for 4 and a half minutes.
5
Add boiled pasta to [3] and combine. Place it on a plate and sprinkle it with Italian parsley to complete it.
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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