Spaghetti with fresh tuna, cherry tomatoes, Taggiasca olives, and caper flowers
Procedure
Ingredients · Servings 2
- 160 g Fried Spaghetti
- 200 g fresh tuna
- 200 g cherry tomatoes and yellow date tomatoes
- 100 g Taggiasca olives
- Caper flowers
- Parsley sauce
- Extra virgin olive oil
- White wine (13% vol)
Method · 15 min
- Dice the tuna and halve the cherry tomatoes. In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over medium heat...
- Dice the tuna and halve the cherry tomatoes. In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over medium heat...
- Dice the tuna and halve the cherry tomatoes. In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over medium heat...
- Dice the tuna and halve the cherry tomatoes. In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over medium heat...
- Dice the tuna and halve the cherry tomatoes. In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over medium heat...
- Dice the tuna and halve the cherry tomatoes. In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over medium heat...
Cut the tuna into cubes and the cherry tomatoes in half.
In a pan with a drizzle of oil, brown the garlic, add the tuna, and sauté over high heat for a few minutes. Deglaze with the white wine and let it evaporate.
In another pan, heat the oil with a clove of garlic, add the cherry tomatoes, season with salt, and cook for about 10 minutes. Add the olives and tuna.
Cook the pasta in plenty of salted water and drain it into the pan with the cherry tomatoes two minutes before it's ready.
Off the heat, mix with the cold oil.
Serve garnished with parsley sauce and caper flowers.
