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Spaghetti With Tuna And Dried Tomatoes: The Perfect Recipe

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Nutritional information

242
calories

Spaghetti With Tuna And Dried Tomatoes: The Perfect Recipe

  • 20 minutes
  • Serves 6
  • Easy

Directions

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Sometimes there is an unquestionable comfort in the simplicity of a plate of spaghetti.

It doesn’t take much: tuna, garlic, and dried tomatoes. That homely taste gives us security and, not least, lightness, considering the few calories that the dish reserves for us.

The recipe for this spaghetti is simple. It starts with a base of garlic, oil, and chili pepper, to which cherry tomatoes and tuna are added to give more substance to the dish. Excellent for a quick lunch break or an impromptu dinner.

Ingredients for preparing spaghetti with tuna and dried tomatoes

6 servings

  • 600 grams of spaghetti
  • 300 grams of tuna
  • 8 dried cherry tomatoes
  • 5 grams of chili
  • 2 cloves of garlic
  • 35 grams of extra virgin olive oil
  • 8 grams of untreated lemon zest
  • 5 grams of salt and pepper
  • 45 grams of parsley
  • a sprig of fresh thyme

How to prepare the perfect spaghetti with tuna and dried tomatoes

Put the salted water to boil in a large pot.

Crush a clove of garlic and fry it gently in a pan with 4 tablespoons of oil. Add the chili and as soon as the garlic begins to brown, turn it off and then put it in the bowl where you will season the spaghetti.

In the same pan, briefly toast some breadcrumbs, which you will use to season the pasta at the end.

Open the tuna, cut it into pieces, cut the dried tomatoes, and put everything in the bowl.

Blend the parsley, thyme, lemon zest, and oil in a blender.

Drain the pasta al dente, put in the bowl, check for salt, and season with a pinch of pepper and breadcrumbs quickly sautéed in a pan with oil.

Which wine to pair with spaghetti with garlic, tuna, and dried tomatoes?

Let’s go classic and choose a Riseling, a perfect wine for the savory combination of tuna and cherry tomatoes. The 2019 Riesling made by Marto Wines is perfect: an elegant and fragrant wine, suitable for any first course with fish and shellfish. Prosecco, Champagne, and Franciacorta are excellent pairing solutions if you want bubbles.

If you want to combine a cocktail, the Daiquiri is the ideal companion for the dish.

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In this heat do you suffer from lack of appetite? Or is your kitchen hot as a volcano? Rigatoni alla bottarga are the solution!
previous
Pasta with bottarga and bread crumbs
Summer gourmet appetizers: figs, pecorino di Moliterno and traditional balsamic vinegar of Modena
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