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Sedanini Pasta with Tuna and Tuna Bottarga*

Ingredients for 4 servings:

400g sedanini pasta
1 x 300g jar of CALLIPO TUNA FILLETS in olive oil
1 clove of garlic
1 x 50g jar of grated CALLIPO TUNA BOTTARGA
Olive oil, parsley and salt (t.t.)

 
 

Method:

Boil the sedanini pasta in a pan in copious amounts of salted water.
In the meantime, finely chop the garlic and lightly brown in a pan with 4 spoonfuls of oil.
Add the drained and broken-up CALLIPO TUNA FILLETS and a spoonful of chopped parsley.
Cook for around three minutes, adding 3 spoonfuls of the water used to cook the pasta.
When the sedanini pasta are al dente, drain and transfer to the dish with the CALLIPO TUNA FILLETS.
To serve, sprinkle with a spoonful of grated CALLIPO TUNA BOTTARGA and some chopped parsley.

* Fish eggs.

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