Hi, I am Jane. Today, I will show you a way to prepare fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino Recipe
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Take 200 grams Pasta
- Take 1 can Canned tuna
- Get 3 to 4 Umeboshi (red shiso-pickled type recommended)
- Prepare 3 tbsp Garlic oil -(or plain olive oil if you don’t have it)
- Make ready 3 to 4 cloves ●Garlic
- Make ready 1 or (to taste) ●Red chili pepper
- Prepare 1 dash ● Umami seasoning
- Take 1 Dried basil
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.
So that is going to wrap it up for this exceptional dish fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
