Recipe: Yummy Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino. Spaghetti Aglio Olio Peperoncino. Смотреть позже. Поделиться. Simple Pastas: Spaghetti with Garlic and Oil. Community Recipe: Aglio, Olio E Peperoncino.

Cook until fragrant for about a minute. Be careful not to burn the garlic. Take off heat. spaghetti with garlic and oil. You can have 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. Prepare 200 grams of Pasta.
2. Prepare 1 can of Canned tuna.
3. It's 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. It's 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. It's 1 of Dried basil.

When the garlic turns nut-brown, add ½ cup of hot pasta water to stop the garlic cooking any further. Remove from the heat while you drain the pasta. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Drain the pasta and turn it into a warmed large bowl.

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

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 it's 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..

Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Here you will find a comprehensive list of all of the recipes posted so far on this blog. Dishes are listed in both languages, and specify - when applicable - what region they are particular to. Receta de Spaghettoni aglio, olio e peperoncino. Con fotografías del paso a paso, consejos y sugerencias de degustación.