The exquisite Olives Itrana (or Gaeta) are the main ingredient of this first course. Tuna, tomatoes and Itrana Olives are very well suited to each other, generating a riot of flavors. In addition, with the addition of zucchini, we give a touch of speciality to the dish.


TIME
0035 h
DIFFICULTY
medium
TYPE
Pasta Dishes
NUMBERS
4peoples


INGREDIENTS:

Spaghetti
400 g
Black Itrana del Lazio Olives
100 g
Tuna fillets
180 g
Extra virgin olive oil to taste
enough
White wine
1/2 glass
Pachino tomatoes
8
Courgettes
2
Garlic clove
1
Salt to taste
enough
Pepper to taste
enough
Parsley to taste
enough


PREPARATIONS

In a frying pan, brown a clove of garlic with its skin with the extra virgin olive oil, a part of the Black Itrana Olives whole and some cut into pieces. Leave to fry for 2 minutes and then remove the garlic.
Add the tomatoes and courgettes cut into julienne. Add half a glass of white wine and let it cook for a few minutes. Now add the tuna fillets, and cook over low flame for 15 minutes.
In a saucepan with boiling and salted water, cook 500 g of spaghetti. 3/4 of the way through cooking, drain the pasta and finish cooking in the frying pan with the sauce. Finally add the parsley. Serve hot in a serving dish.

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