Pasta al Tonno

Simple pasta al tonno with few ingredients from one star Michelin chef Gianfranco Pascucci

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinade the tuna in olive oil and basil while preparing the rest

Step 2

Start cooking spaghetti al dente as described on the package (for better results use higher quality pasta al bronzo

Step 3

Use a deeper pan and saute garlic and if you want chili flakes

Step 4

When the oil starts getting fragrant, add the tomato sauce, chili oil and ideally colatura di alici (or any other saline, umami sauce)

Step 5

Gingerly add the tuna and the marinade to the sauce, try not to get the tuna too flaky (if possible)

Step 6

Add the pasta when it is al dente (some firmness when biting down) and coat it in the sauce Watch out that the tuna does not get too flaky

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