Скачать или смотреть Pasta with fresh tuna

This fresh tuna and cherry tomatoes pasta recipe is so simple and delicious! The tuna is cooked and tossed with pasta in a light fresh tomatitos sauce with black olive, capers, basil and topped with mint leaves and lemon zest.

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Ingredients 4 servings:
12oz (360g) mezzi rigatoni pasta, or spaghetti
10-12 oz fresh tuna (350 g) tuna steak (diced)
9 oz (250 g) cherry tomatoes or pomodorini (halved)
1 onion smalls (diced)
2 clove garlic (minced)
1 tbsp capers (rinsed)
10 pitted black olives (kalamata)
2 tbsp extra virgin olive oil
1 lemon ( just the zest)
1/4 glass dry white wine
4 basil leaves (chopped)
1 bunch parsley (chopped)
salt and black pepper to taste
1 pinch of hot peppers flacks to taste (optional)


Instructions:
Bring a large pot of salted water to a boil.
Finely slice the onion and garlic. Cut the cherry tomatoes in half.
Add the olive oil to a large pan or skillet on a medium heat.
Add the onion and garlic, saute until soft (about 2 minutes).
Once soft, add the cherry tomatoes, parsley, capers, black olives, and red pepper flakes and saute until soft. you can squashed the tomatoes if want a sauce a bit more red.
Once the water comes to a boil, add salt and the pasta,
Cook 1 minute less than the time indicated on the package.
(usually about 8-10 minutes).
Once the tomatoes are soft, add the white wine or water and reduce it by half. Add the tuna cubes, a pinch of salt and pepper, and few tablespoons of pasta water. Lower the heat to low, and let simmer gently until the pasta is ready.
When the pasta is cooked, strain, and reserve 1/4 cup of pasta water. Transfer the pasta in the pan with the tuna sauce and
toss to combine. Add few tablespoons of pasta water if needed.
Serve, and top it with few chopped mint leafs, and lemon rind.