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We hope you got benefit from reading it, now let’s go back to fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Take 200 grams Pasta
- Get 1 can Canned tuna
- Prepare 3 to 4 Umeboshi (red shiso-pickled type recommended)
- Prepare 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
- Provide 3 to 4 cloves ●Garlic
- Get 1 or (to taste) ●Red chili pepper
- Prepare 1 dash ● Umami seasoning
- Prepare 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.
Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Here you will find a comprehensive list of all of the recipes posted so far on this blog. Dishes are listed in both languages, and specify - when applicable - what region they are particular to. Receta de Spaghettoni aglio, olio e peperoncino. Con fotografías del paso a paso, consejos y sugerencias de degustación.
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