Recipe: Tasty Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino You can cook Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

  1. You need 200 grams of Pasta.
  2. Prepare 1 can of Canned tuna.
  3. It’s 3 of to 4 Umeboshi (red shiso-pickled type recommended).
  4. Prepare 3 tbsp of Garlic oil -(or plain olive oil if you don't have it).
  5. Prepare 3 of to 4 cloves ●Garlic.
  6. Prepare 1 of or (to taste) ●Red chili pepper.
  7. It’s 1 dash of ● Umami seasoning.
  8. You need 1 of Dried basil.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino step by step

  1. Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta)..
  2. Bring plenty of water to a boil, add salt, and cook the pasta..
  3. Drain the canned tuna..
  4. De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick..
  5. Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat..
  6. Saute over low heat slowly to bring out the flavors..
  7. Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly..
  8. Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done..
  9. 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..
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