Italian traditional home-cooked meal recipe: #11 Making tuna tom
Hello, ^.^ I'm Casameana. The recipe I'm going to introduce today is a popular homemade recipe in Italy made from tuna and tomato puree. There is also pasta made with simpler ingredients (tuna, tomato puree, onion, peperoncino pepper) than the recipe I'm introducing today, but this recipe combines black olives and capers to introduce richer tuna tomato pasta first.
2 serving
Within 15 minutes
CasaMeana
Ingredients
  • Water
    2L
  • If it's pasta
    200g
  • a thick salt
    2spoon
  • Tomato
    200g
  • Tuna
    110g
  • Black Olive
    50g
  • caper
    2spoon
  • Garlic
    1piece
  • peperoncino
    1ea
  • Extra Virgin Olive Oil
  • parsley
    1handful
  • Salt
Video
Cooking Steps
STEP 1/17
If it's pasta, 200g
200g of tomato puree
110g of tuna
50g of black olives
2 spoons of capers
a slice of garlic
Pepperoncino One Pepper (Select)
Extra Virgin Olive Oil
Salt
a handful of parsley
STEP 2/17
First, boil the pasta in a pot with boiling water.
STEP 3/17
Finely chop the peperoncino peppers (dried peppers are fine too).
STEP 4/17
Gather a handful of parsley and chop them into small pieces.
STEP 5/17
Beat in one side of the garlic.
STEP 6/17
Cut 5-6 black olives in half.
STEP 7/17
When the water boils, add pasta
STEP 8/17
Add two tablespoons of coarse salt and stir with a ladle or two.
STEP 9/17
Pour enough olive oil into the pan, add one side of garlic, and cook lightly over low heat
STEP 10/17
Add the peppenocino peppers and flavor the garlic and peppers like this.
STEP 11/17
Pour 200g of tomato puree into a pan and simmer over medium heat for about 2-3 minutes.
STEP 12/17
Add two spoonfuls of capers and season.
Dip the salted caper in the water slightly.
STEP 13/17
Add about 5 black olives cut in half to the sauce, and the rest later.
Please taste it now. Add salt to taste and simmer slowly.
(You may remove garlic to your liking at this time.).
STEP 14/17
Add the tuna, please.
STEP 15/17
Mix the remaining black olives in the sauce.
STEP 16/17
When the noodles are cooked with al dente, add the noodles directly to the sauce and mix well over low heat.
If you want a creamy sauce, pour in the noodle water, one or two teaspoons, and mix well.
STEP 17/17
Remove from heat and sprinkle chopped parsley on pan and mix slightly
When boiling noodles, add 1L of water and 1 spoonful of thick salt per 100g and boil it about a minute earlier than the time written on the outer package. Do not throw away the noodles and put them in the sauce as much as you need to cream.
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