Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you cook it.
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The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Take 200 grams Pasta
- Get 1 can Canned tuna
- Get 3 to 4 Umeboshi (red shiso-pickled type recommended)
- Make ready 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
- Make ready 3 to 4 cloves ●Garlic
- Get 1 or (to taste) ●Red chili pepper
- Take 1 dash ● Umami seasoning
- Take 1 Dried basil
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Instructions to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta).
- Bring plenty of water to a boil, add salt, and cook the pasta.
- Drain the canned tuna.
- De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick.
- Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat.
- Saute over low heat slowly to bring out the flavors.
- Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly.
- Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
- 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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