Recipes Claudia

Linguine Yellow Tomato Tuna and Basil by Chef Peppe Di Napoli

Peppe's recipe ...
There are many pasta recipes with fish, but surely this one that our friend Chef Peppe from Naples presents us today is one of the tastiest and simplest to make.
... his advice:
The first advice, of course, is to go and buy fish (absolutely fresh) in his fish market ... but for those who can't, the important thing, as always, is to have excellent raw materials. Choose, therefore, the beautiful fresh tuna, an excellent pasta (possibly from Gragnano slow drying) and the beautiful black olives of Gaeta and yellow tomatoes ... and then, as Peppe says, passion and love A 'Cascat (a waterfall)!!
Important: the tuna must not cook, it must be alone and simply blanched, otherwise it becomes hard.

Ingredients for 4 people
320 gr of linguine
1 slice of fresh tuna
300 gr of yellow cherry tomatoes
80 gr of black olives from Gaeta
2 cloves of garlic
extra virgin olive oil
basil leaves
Salt and Pepper To Taste
Carefully wash the yellow tomatoes and basil. Pitted the olives and cut the tuna into small cubes. Cut the cherry tomatoes in half.
In a large pan pour the oil and add the 2 cloves of garlic. When I am blushed on all sides, take it off. Now with the pan off, add the tuna and brown it for about 1 minute, maximum 1 and a half minutes and then remove it and place it in a bowl.
Turn the pan back on and add the cherry tomatoes and olives.
Place a saucepan with plenty of water on the fire, when it boils add the salt and toss the pasta.
When it is al dente, drain the pasta and place it in the pan with the cherry tomatoes and olives. Add a few basil leaves and a ladle of cooking water. Continue cooking until the pasta is perfectly creamed, that is, until the water has absorbed and everything has become A CREAM!
Now, off the heat, add the tuna and stir for a moment more. Now, finally, the time has come to serve. Do it in one of our beautiful plates by with bright colors and a marine decoration, adding a nice grind of fresh black pepper (if you like) and some basil leaves.

... now served and Bon Appetit with the Linguine, Tuna, Tomato, Yellow Tomato and Basil by Chef Peppe Di Napoli and Bon Appetit.