Several weeks since our first pasta recipe have already passed… How could we drop into oblivion this important dish š ? Today we’re presenting our favorite pasta. A recipe coming from the vulcanicĀ Aeolian Islands, in Sicily, madeĀ with a rich sauce with tuna, onion, peppers, olives and capers š .
As we already said, this recipe comes straight from the beautiful Aeolian Islands; Our mother had visited them and hadĀ been super excited about this sauce as soon as she tasted it. So, once back from her journey she had started working to recreate it š . And it soon became one of the sauces that we repeatedly prepare… You’ll definitely have to try it!
We recommend using the short pasta, preferably with a shapeĀ that allows to collect the sauce. We used slug pastas, which get deliciously filled.
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Aeolian Islands Pasta
Ingredients
- 400 g of short pasta
- 1 pepper
- 2 red onions
- 240 g of canned tuna
- 500 g of tomato sauce
- 1 tablespoon of capers
- 1 handful of black olives
- 1 handful of green olives
- black pepper
- nutmeg
- 1 pinch of hot chili pepper preferably not too fruity, such as 7pod
- 2-3 basil leaves
Instructions
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Cut the onions in half and then into thin slices; slice the peppers into julienne. Cook the vegetables in a little olive oil.
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In the meantime, put the water on the heat for boiling the pasta.
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When the vegetables are golden, add the tomato sauce, a generous pinch of black pepper, a pinch of nutmeg and hot chili pepper. Cook over medium-high flame for a few minutes.
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Add olives and capers, lower the heat and simmer gently.
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Two minutes before draining the pasta, add the tuna and basil to the sauce, adjust the salt and turn off the heat.
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Cook the pasta "al dente", add it to the sauce and serve immediately :D.