With the arrival of the beautiful season I love to bring pasta dishes to the table with beautiful raw sauces.
Like the classic pesto and crudaiola.
And since I like to play with the ingredients according to my taste of the moment, I propose this crudeliola in which the ricotta hard has been replaced by the tuna and the taste enriched by an addition of capers.
A quick and easy preparation that also represents a complete single dish: ideal for a day of holiday, complete relaxation, and little desire to spend too much time in the kitchen!
And now, starting as always from the ingredients, let's start cooking!
Ingredients for two people:
|
pasta (pe fusilli) |
g. |
120 |
|
tuna in oil, drained |
g. |
52 |
|
capers |
ct. |
2 |
|
basil |
Ad lib. |
|
|
garlic |
clove |
1 |
|
extra virgin olive oil |
TS. |
4 |
|
tomato salad |
pc. |
1 |
Preparation:
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As you bring the water to the boil, pour the oil into a soup and add it, chopped together on the cutting board, garlic clove, capers and basil.
Drizzle the tuna and add it to the rest and break it with a fork.
Cut a small salad tomato (without peel, dip in the water just by baking) and complete the soup mixing it with a spoon.
Salt is not to be added: capers and tuna are already quite salty!
Salt the water and toss the pasta.
Just cook, roughly to the tooth, according to your taste, drain it, pour it into the soup and stir immediately.
Bring to the table: maybe with the table set in the garden or, better still, on a terrace facing the sea (maybe!).
Distribute in the dishes and enjoy all the summer's flavor!
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- Quantity and ingredients are all editable and adaptable to your taste: fantasy space!
- Related articles: Cooking on holiday: A crudaiola is always good
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