Mafaldine with fresh tuna
A simple but delicious combination of Southern Italian ingredients and fresh tuna.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g of Mafaldine pasta
- 200 g fresh tuna (nice thick slice) (diced into cubes)
- 1 handful pine nuts
- 1 handful raisins
- 1/2 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 tsp oregano
- salt (to taste and for past)
- black pepper (to taste)
Instructions
- 1
Put water on to boil for the pasta (do not add salt if you are using salted capers)
- 2
As soon as the water starts to get warm put a ladleful in a glass with the raisins.
- 3
Then toast the pine nuts in a small frying pan.
- 4
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.
- 5
As soon as the tuna starts to change color add the raisins (drained of water), pine nuts and the capers and lower the heat.
- 6
Cook the mafaldine pasta al dente, drain and add it to the pan with the other ingredients
- 7
Stir and mix everything together well for a minute. Add pepper to taste. Serve immediately.