John Myers
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Tortiglioni with Tuna
The perfect tortiglioni with tuna recipe with a picture and simple step-by-step instructions.
- 2 Hot peppers, red
- 2 Red onions
- 3 Cans Tuna in oil
- 400 g Tortiglioni
- 6 tbsp Cucina olive oil
- Salt and pepper
- 850 ml Canned tomatoes
- 1 pot Basil
- 1 Lemon fresh organic
- 1 Freshly grated Parmesan or pecorino
Preparation:
- Cut the peppers lengthways and core them. If you like it spicier, you can leave the seeds in. Then cut into small half rings.
- Pull out the onions and cut into small cubes.
- Open the tuna cans, otherwise it will not go well with further processing :-)) Drain in a sieve.
- Cook the noodles in plenty of boiling salted water according to the instructions on the package.
Preparation:
- In a large pan, stir-fry the onions and peppers. Then add the tomatoes and roughly chop them. Bring to a boil. Season with salt and pepper and simmer for approx. 20 minutes. The last 5 minutes add the tuna.
- Put a large saucepan on the stove and drain the pasta, collecting 1/8 l of liquid. Will be needed soon.
- Squeeze the lemon.
- Pluck the basil leaves and cut into strips. Rinse and squeeze the lemon with hot water.
- Now put the pasta in a large saucepan, add 4 tablespoons of oil, basil, the grated cheese, the pasta water and lemon juice.
- Mix everything, masch and season to taste. It tastes fantastic!
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