Pasta Aglio, Olio e Peperoncino with Tuna

A basic recipe for pasta aglio, olio e peperoncino but once you add tuna, it really enhances it.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1

Ingredients

Spaghetti 100-120g
Salt 1-1.5% of the amount of water
Olive oil 2 tbsp
Garlic 1 clove
Dried chilli 1
Onion (optional) 1/4
Tinned tuna (in oil) 80g 1
Parmigiano reggiano as you like

Method

1
Here are the ingredients. The onions and cheese are not essential. Cook the sauce 5 minutes before you start boiling the pasta.
2
Put the olive oil in a frying pan and fry the smashed garlic on medium heat for 3-4 minutes.
3
When it's brown, add the finely chopped onion and whole dried chilli and fry lightly. Add the tuna.
4
Start boiling the pasta in salted boiling water (use, for example, 10-15g salt in 1 litre water). This is very important!
5
Add 1-2 ladles of pasta water into Step 3 and shake to emulsify. This is also important!
6
The sauce will start to thicken. If it's too salty, add some water and shake again. If it's not salty enough,add more pasta water.
7
Add the cooked pasta to the sauce and stir well with tongs for 1 minute. It's ready to serve, sprinkled with lots of cheese.

Tips & Note

The original pasta aglio, olio e peperoncino uses 3 key ingredients: olive oil, garlic and dried chilli. The garlic is there to transfer flavour. The pasta water and making an emulsion is really important. Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour!

Pasta Aglio, Olio e Peperoncino with Tuna

A basic recipe for pasta aglio, olio e peperoncino but once you add tuna, it really enhances it.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Ingredients

Spaghetti 100-120g
Salt 1-1.5% of the amount of water
Olive oil 2 tbsp
Garlic 1 clove
Dried chilli 1
Onion (optional) 1/4
Tinned tuna (in oil) 80g 1
Parmigiano reggiano as you like

Pasta Aglio, Olio e Peperoncino with Tuna

Recipe ID :1225 Posted on 30 OCT 2015

Serves 1

views 6,752
printed 111

saved 0

A basic recipe for pasta aglio, olio e peperoncino but once you add tuna, it really enhances it.

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Ingredients

Print Ingredients Email Ingredients
100-120g
1-1.5% of the amount of water
2 tbsp
1 clove
1
1/4
1
as you like

Method

1
Here are the ingredients. The onions and cheese are not essential. Cook the sauce 5 minutes before you start boiling the pasta.
2
Put the olive oil in a frying pan and fry the smashed garlic on medium heat for 3-4 minutes.
3
When it's brown, add the finely chopped onion and whole dried chilli and fry lightly. Add the tuna.
4
Start boiling the pasta in salted boiling water (use, for example, 10-15g salt in 1 litre water). This is very important!
5
Add 1-2 ladles of pasta water into Step 3 and shake to emulsify. This is also important!
6
The sauce will start to thicken. If it's too salty, add some water and shake again. If it's not salty enough,add more pasta water.
7
Add the cooked pasta to the sauce and stir well with tongs for 1 minute. It's ready to serve, sprinkled with lots of cheese.

Tips & Note

The original pasta aglio, olio e peperoncino uses 3 key ingredients:olive oil, garlic and dried chilli. The garlic is there to transfer flavour. The pasta water and making an emulsion is really important. Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour!

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Tobuchan
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