A wholesome, irresistible dish thanks to the use of ingredients like tuna which, in recent times, is increasingly eaten fresh, especially in Southern Italy.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Farfalle Barilla |
350 |
|
g |
|
|
|
|
|
Fresh tuna fish |
300 |
|
g |
|
|
|
|
|
Cherries tomato |
200 |
|
g |
|
|
|
|
|
Pitted olives |
100 |
|
g |
|
|
|
|
|
White onion |
50 |
|
g |
|
|
|
|
|
Extra virgin olive oil |
30 |
|
g |
|
|
|
|
|
Dry white wine |
1 |
|
glass |
|
|
|
|
|
Italian parsley |
1 |
|
branch |
|
|
|
|
|
Red hot pepper |
|
|
to taste |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Gently fry the chopped onion in the oil for a few minutes to soften it, add the diced tuna fish and fry for 2 minutes. Add the white wine and allow to evaporate. |
|
|
| 2. |
|
Add the quartered cherry tomatoes and olives and cook for another 2 minutes. Finish the sauce by adding the chopped parsley, salt and chilli pepper. |
|
|
| 3. |
|
Cook the Barilla Farfalle in plenty of salted water, drain when "al dente" and then dress with the prepared sauce. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
The tuna fish can be replaced if necessary with swordfish. For a finishing touch, you can garnish the dish with some fried leek, which gives great results. |
|
|
|
|
 |
|
|
This dish, with its simple, Mediterranean flavours, is best accompanied by a light young white wine with a soft palate and herbaceous and fruity notes, such as a Silvaner dell'Alto Adige or a Capri Bianco Campano. |
|
|
 |
|
