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Fragrant With Garlic! Umeboshi And Tuna Aglio, Olio E Peperoncino Recipe

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino Recipe
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Serving : 2
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Prepare the ingredients before making Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino in your home. Then, follow these steps below to serve Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino for your family or friends.

Ingredients: Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

  • 200 grams Pasta
  • 1 can Canned tuna
  • 3 to 4 Umeboshi (red shiso-pickled type recommended)
  • 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
  • 3 to 4 cloves ●Garlic
  • 1 or (to taste) ●Red chili pepper
  • 1 dash ● Umami seasoning
  • 1 Dried basil

How to Make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino in your home by yourself.

    Step 1
  • Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta).
  • Step 2
  • Bring plenty of water to a boil, add salt, and cook the pasta.
  • Step 3
  • Drain the canned tuna.
  • Step 4
  • De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick.
  • Step 5
  • Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat.
  • Step 6
  • Saute over low heat slowly to bring out the flavors.
  • Step 7
  • Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly.
  • Step 8
  • Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
  • Step 9
  • Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers.
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino Reviews

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