CASARECCE WITH TOMATO SAUCE AND TUNA
THIS DISH HAS IT ALL: TUNA, PASTA AND FRESH TOMATO SAUCE! IT IS A GOOD EXCUSE TO OPEN A ROSE FROM XINOMAVRO OR A LIGHT RED, SLIGHLTY CHILLED.
INGREDIENTS
300 gr. Casarecce pasta
150 gr. tuna in olive oil
1 onion
2 cloves garlic
1 green pepper
3 ripe tomatoes
1 teaspoon tomato paste
1 small cinnamon stick
1 clove
1 bay leaf
40ml olive oil
Fennel
Freshly grounded pepper
Salt
INSTRUCTIONS
1. Chop onion, pepper and garlic into small pieces. At the same time, grate the tomatoes in the grater and boil the pasta in salted water.
2. In a frying pan, sauté in olive oil the onion, garlic and pepper for 3 ′. Then, add the fresh tomatoes, tomato paste, spices, bay leaf, salt and pepper.
3. Simmer the tomato sauce over low heat and just before it thickens up, add the tuna and the pasta. Mix well and remove.
4. Serve with chopped fennel and grated barley rusk.
Recipe notes:
-We can add a splash of ouzo, 1 tablespoon is enough
-If we do not want to use fresh tomatoes, we may use 300 gr. tomato juice or concasse
-We can add some cherry tomatoes cut in half towards the end of cooking
-We use the shape of the pasta we like, this sauces tastes better with pasta that do not contain egg
Eva Monochari
Food Blogger
