Tuna Noodles with Garlic and Peperoncino – Recipe Pasta al tonno fantastico
Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my recipe tuna noodles with garlic.
This is a wonderful and simple pasta, ready cooked in less than 30 minutes.
I like this tuna pasta because it tastes so delicious.
Pasta and garlic, peperoncino and tuna, with fresh parsley, this simple combination is a hammer.
The tuna noodles are suitable for various occasions.
In the evening for your loved ones, when friends come to visit, you can prepare the dish well and that means pure relaxation in the kitchen.
The recipe accompanies you while cooking yourself… You will find a photo of every step of the preparation.
Conjure up a delicious fish pasta on your table today!
Questions to the recipe I answer gladly over the comment function at the end of the side.
I wish you good luck and a good appetite!
Table of Contents
1. Recipe Tuna Noodles
I’ll be happy if you try the recipe.
If you have any questions about the preparation, please use the comment function.
I like to use the oil from the canned tuna for this preparation for the sauce.
The valuable omega-3 fatty acids contained in the tuna and in the oil migrate into the dish. Omega-3 fatty acids are particularly healthy!
Tuna Noodles with Garlic and Peperoncino
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare pasta with tuna in variants.
Preparation Time
10 Min.
Cook Time
10 Min.
Ingredients
| 1 | pc | Red peppers |
| 1 | pc | Zucchini (optional) |
| 1 | tsp | oil |
| 200 | g | Farfalle (Penne, Spirali, Spagehtti are also good!) |
| 2 | pinches | Salt |
| 2 | pinches | black pepper |
| 2 | pinches | Sugar |
| 2 | pc | garlic |
| 1 | tb | Olive oil |
| 1 | pc | Anchovis-Filet (ickled anchovy fillets ) |
| 70 | ml | white wine oder prosecco |
| 100 | ml | Vegetable broth |
| 4 | pinches | Salt |
| 4 | pinches | black pepper |
| 2 | pinches | brown sugar |
| 3 | pinches | chili flakes |
| 1 | pc | Lemon (I use the abrasion and the juice.) |
| 1 | bunch | Parsley |
| 2 | cans | Tuna in oil |
| 1 | tb | Roasted and salted pine nuts |
Instruction
Peel peppers
First put a large pot of water on the stove to boil the pasta.
Then we take care of the decoration: Halve the red pepper, remove the seeds and wash it.
Peel the pepper with a peeler or grill it briefly and then peel off the skin.
You will find the instructions “Peeling peppers” linked at the end of the recipe.
Sauté peppers
Cut the peeled peppers into thin strips and sauté briefly in a pan over high heat.
Season with salt, pepper and a little sugar and caramelise.
Then place in a bowl for later serving.
Pasta cooking
Season the pasta cooking water with salt.
The cooking water for the pasta may taste like sea water.
Cook the farfalle until al dente, in the meantime prepare the sauce and the vegetables.
Please don’t be surprised, I forgot to photograph the farfalle, so I show Penne as a picture.
Prepare sauce
Prepare the sauce for the tuna noodles:
Peel the garlic cloves and cut into fine cubes.
Do not press the garlic, as it will become bitter in taste.
Add some olive oil, garlic cubes and anchovy fillet to the pan.
Brown the garlic briefly over high heat until light brown, the anchovies disintegrate and give the sauce its typical Italian flavour.
Season sauce
Now quickly deglaze the sauce with white wine and broth and bring to the boil.
Season with salt, pepper, sugar, chilli flakes and a little lemon dust.
Add tuna
Add the finely sliced parsley and the tuna from the tin with the oil to the sauce and mix carefully.
Add the lemon juice to the sauce and refine as desired.
Finish pasta
Pour off the farfalle and drain well.
Add the pasta to the sauce and mix.
Arrange and serve
Arrange the pasta on warm plates, add the prepared vegetables and serve sprinkled with pine nuts.
Cousine
Keyword
2. Nutritional Values
3. Tip for Pasta with Tuna Serve Warm or Cold
Here I give you in advance some inspiration for your pasta dish. Imagine it’s summer, very hot, your loved ones are already sweating all day.
On such a day you could serve the pasta in the evening on the terrace as a pasta salad.
Thinking the other way: the weather has not cooperated it rains and the cold air of autumn rises in our limbs.
This is the perfect occasion for the pasta served hot, it has a warming effect.
Tuna noodles can be served hot or cold depending on the season
Variants Tip from Chef Thomas Sixt
4. Select Pasta Shapes for the Tuna Noodles
I chose farfalle for this recipe, I like the shape of the pasta, It is so pleasing and pleases the eye.
You can also cook the pasta with
Prepare spaghetti, penne or spirali, sometimes you have supplies in the house :-).
You control the look via the noodle shape. Let yourself be inspired!
Pasta shape tip from chef Thomas Sixt
5. Season Tips for Pasta with Tuna
Here are some ideas for seasonal ingredients to go with this pasta with fish:
- Wild garlic and wild garlic pesto
- Young garlic, finely chopped and briefly fried
- Basil and basil pesto
- Spinach leaves
- Mushrooms
- Peppers and zucchini
- Pumpkin
- parsley, thyme, chervil
You can finely combine the ingredients to make your own personal pasta.
6. Other Recipes with Tuna
7. Even More Ideas for Pasta and Noodles
Comments, Cooking Questions and Answers
Below you can write to me directly.
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