Mafaldine with fresh tuna
A simple but delicious combination of Southern Italian ingredients and fresh tuna.
Servings: 2
Calories: 587kcal
Ingredients
- 200 g of Mafaldine pasta
- 200 g fresh tuna (nice thick slice) diced into cubes
- 1 handful pine nuts
- 1 handful raisins
- ½ handful salted capers you can also use capers in oil
- 6 sundried tomatoes seasoned with olive oil
- extra virgin olive oil
- 1 garlic clove peeled and finely chopped
- 1 teaspoon oregano
- salt to taste and for past
- black pepper to taste
Instructions
- Put water on to boil for the pasta (do not add salt if you are using salted capers)
- As soon as the water starts to get warm put a ladleful in a glass with the raisins.
- Then toast the pine nuts in a small frying pan.
- In a large frying pan, heat two tablespoons of olive oil and cook the diced tuna and chopped sundried dried tomatoes on quite a high flame.
- As soon as the tuna starts to change color add the raisins (drained of water), pine nuts and the capers and lower the heat.
- Cook the mafaldine pasta al dente, drain and add it to the pan with the other ingredients
- Stir and mix everything together well for a minute. Add pepper to taste. Serve immediately.
Notes
This recipe can also be made with other flat ribbon pasta such as papperdelle or the shorter mafaldine, often called mafalde.
Do let me know how it turns out!
Do let me know how it turns out!
Nutrition
Calories: 587kcal | Carbohydrates: 90g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 81mg | Potassium: 761mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2316IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg