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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
  1. Make ready 200 grams Pasta
  2. Get 1 can Canned tuna
  3. Prepare 3 to 4 Umeboshi (red shiso-pickled type recommended)
  4. Take 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
  5. Take 3 to 4 cloves ●Garlic
  6. Prepare 1 or (to taste) ●Red chili pepper
  7. Get 1 dash ● Umami seasoning
  8. Make ready 1 Dried basil
Instructions to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
  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.

So that is going to wrap this up with this exceptional food fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!