Thanks for checking out our tuna, garlic and chili pepper pasta recipe! We hope you enjoyed this quick and delicious dish that can be made in just 15 minutes. If you have any questions or suggestions, leave them in the comments below - we always welcome your opinion! Don't forget to give us a like 👍, subscribe to our channel and press the bell 🔔 so you don't miss new recipes.
Cooking Instructions: - Place a large pot of water over high heat and bring to a boil. Once boiling, salt it. - Put one tablespoon of olive oil in a skillet over high heat. When the oil is hot, add the breadcrumbs and stir until golden. Set aside. - For the vegetables: trim and finely chop the chilies, along with the seeds. Peel the two garlic cloves and with a sharp knife, slice them very thinly. Set aside. Chop the cilantro coarsely, set aside. -Add the olive oil to a skillet over medium heat. Add the garlic and chiles, fish sauce, and let sweat for about one minute. Deglaze with the broth. Break the tuna into bite-sized pieces and add to the skillet along with a small amount of brine. Cook until heated through, about 2 minutes. Add the olives and lemon zest. -Transfer the strained pasta directly into the skillet with the tuna. Stir vigorously over medium heat until fully combined, about 2 minutes. Add some of the water in which the pasta was cooked and salt. Stir well and taste to taste. Add the chopped cilantro, a little olive oil, stir again and place on a serving plate. -Garnish with toasted breadcrumbs and serve immediately.
Thanks for checking out our tuna, garlic and chili pepper pasta recipe! We hope you enjoyed this quick and delicious dish that can be made in just 15 minutes. If you have any questions or suggestions, leave them in the comments below - we always welcome your opinion! Don't forget to give us a like 👍, subscribe to our channel and press the bell 🔔 so you don't miss new recipes.
Cooking Instructions:
- Place a large pot of water over high heat and bring to a boil. Once boiling, salt it.
- Put one tablespoon of olive oil in a skillet over high heat. When the oil is hot, add the breadcrumbs and stir until golden. Set aside.
- For the vegetables: trim and finely chop the chilies, along with the seeds. Peel the two garlic cloves and with a sharp knife, slice them very thinly. Set aside. Chop the cilantro coarsely, set aside.
-Add the olive oil to a skillet over medium heat. Add the garlic and chiles, fish sauce, and let sweat for about one minute. Deglaze with the broth. Break the tuna into bite-sized pieces and add to the skillet along with a small amount of brine. Cook until heated through, about 2 minutes. Add the olives and lemon zest.
-Transfer the strained pasta directly into the skillet with the tuna. Stir vigorously over medium heat until fully combined, about 2 minutes. Add some of the water in which the pasta was cooked and salt. Stir well and taste to taste. Add the chopped cilantro, a little olive oil, stir again and place on a serving plate.
-Garnish with toasted breadcrumbs and serve immediately.