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The summer kitchen on vacation:
pasta with raw sauce and tuna in oil 

Pasta with raw sauce and tuna in oil

In summer, on holiday, pasta dishes and salads are among my favorite preparations:
simple and quick to prepare require few ingredients, are typically read and please everyone.

And the raw sauces for pasta, like this one, are the most common.

The essential thing, for a good raw sauce for pasta is definitely the oil:
olive and extra virgin olive oil of excellent quality.

I'm lucky:
here in Crete there is so much and it is delicious.

Some herbs and other local ingredients are sufficient to complete a single and complete dish.

As with many dishes, let's say  makeshift, I do not indicate precise doses;
these as always can be modified according to the taste and quantity of the guests.
Here I used:

garlic

parsley

Origan

basil

capers

tomato

tuna in oil

and of course lots of EVO oil and pasta!

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Begin by finely chopping the garlic and then adding parsley and capers.

A few basil leaves, broken up by hand, tuna in oil and a generous amount of olive oil complete the base ...

... to be enriched, if desired, with a nice tomato boiled in the pasta water, peeled and diced.

It just has to toss the pasta, drain it al dente and season well with this delight

And here it is: lunch is served:

Buon appetito!

ADVICES AND NOTES:

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  • It is always advisable to prepare a generous dose of pasta and seasoning:
    will always come in handy for a pasta salad or an omelette
  • Leafing through old blog pages (Fulvio's cooking, day by day) you can find my dishes of the last summers.
    They are all simple recipes and of free interpretation: to everyone the ingredients and the doses that most prefer!

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