Easiest Way to Prepare Perfect Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

Easiest Way to Prepare Perfect Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino Delicious, fresh and tasty.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino. Great recipe for Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino. I made the pasta dish that my husband makes for me on his days off using my garlic oil, and it was delicious.

Tuna and Green Bean Aglio, Olio e Peperoncino.

Heat olive oil, chopped garlic, and red chili pepper in a pan and turn on the heat (low-medium).

When the pan is fragrant, add the drained tuna and the green beans.

You can cook Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

1. It’s 200 grams of Pasta.

2. You need 1 can of Canned tuna.

3. Prepare 3 of to 4 Umeboshi (red shiso-pickled type recommended).

4. You need 3 tbsp of Garlic oil -(or plain olive oil if you don't have it).

5. Prepare 3 of to 4 cloves ●Garlic.

6. It’s 1 of or (to taste) ●Red chili pepper.

7. You need 1 dash of ● Umami seasoning.

8. You need 1 of Dried basil.

Mix everything together, then turn off the heat and wait for the pasta to cook.

The garlic is there to transfer flavour.

The pasta water and making an emulsion is really important.

Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour!

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino step by step

1. Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta)..

2. Bring plenty of water to a boil, add salt, and cook the pasta..

3. Drain the canned tuna..

4. De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick..

5. Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat..

6. Saute over low heat slowly to bring out the flavors..

7. Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly..

8. Transfer to serving plates, top with the tuna, sprinkle on the basil and its done..

9. Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers..

Pasta Aglio, Olio e Peperoncino with Tuna A basic recipe for pasta aglio, olio e peperoncino but once you add tuna, it really enhances it.

Anyway, this is my version (no two spaghetti aglio e olio recipes are alike), and I think it's pretty true to the classic method.

The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil.. (u can use also fresh tuna) with some pepper salt and oil on top . . .

It gives a very mild yet fragrant aroma of garlic.

The Naples classic of spaghetti all'aglio, olio, e peperoncino—spaghetti tossed with extra-virgin olive oil in which a bit of garlic and red chili pepper have been sautéed—is one of the simplest, quickest, and yet most satisfying pasta dishes of all.