In the recipe below you will find the ingredients and preparation prepared step by step. Here I’ll give you some inspiration for preparing the noodles. I chose Farfalle for this recipe, I like the shape of the pasta, it is so pleasing and pleasing to the eye. You can also prepare the pasta with spaghetti or penne, sometimes you have supplies in the house :-).
I discovered wonderful plates in the city, the colour turquoise reminded me of the sea and it goes perfectly with tuna.
Tuna pasta served on a turquoise plate. That looks quite wonderful…
The tuna fish noodles arranged in a deep plate. Penne, Farfalle and Spirali are easy to arrange.
2. 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.
Tuna Noodles with Garlic and Peperoncino
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Simple and fast classic tuna pasta from professional chef and food photographer Thomas Sixt.
200gFarfallePenne, Spirali, Spagehtti are also good!
1pcAnchovis-Filetickled anchovy fillets
70mlwhite wine oder prosecco
1pclemonI use the abrasion and the juice.
2cans Tuna in oil
1tbRoasted and salted pine nuts
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.
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.
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 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.
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 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.
Pour off the farfalle and drain well. Add the pasta to the sauce and mix.
Arrange the pasta on warm plates, add the prepared vegetables and serve sprinkled with pine nuts.
3. Seasonal Tips and Cooking Tips for Dishes
You can combine the tuna pasta with spinach or wild garlic. Simply cook the washed and dried spinach/wild garlic in the sauce for a short time.
The tuna noodles also taste cold or lukewarm as noodle salad... Simply mix the remaining pasta with rocket salad or a colourful salad mixture.
Season the pasta salad with white wine vinegar, salt, pepper, sugar and olive oil.
You can add mushrooms to the pasta: Fry fresh chanterelles, porcini mushrooms, mushrooms or herb mushrooms in an extra pan and add them to the pasta.
In spring, fried, young garlic is a good taste stopper: You can recognize young garlic by its green shoots:
Young garlic, finely chopped and crispy fried tastes great with this pasta. Please don't forget to salt it!
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!