Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Take 200 grams Pasta
- Make ready 1 can Canned tuna
- Get 3 to 4 Umeboshi (red shiso-pickled type recommended)
- Take 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
- Prepare 3 to 4 cloves ●Garlic
- Take 1 or (to taste) ●Red chili pepper
- Get 1 dash ● Umami seasoning
- Get 1 Dried basil
Steps to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
- Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta).
- Bring plenty of water to a boil, add salt, and cook the pasta.
- Drain the canned tuna.
- De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick.
- Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat.
- Saute over low heat slowly to bring out the flavors.
- Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly.
- Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
- Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers.
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