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Paccheri di gragnano with fresh tuna, green chilis and origano

A simply Mediterrean recipe from the Neapolitan chef who is also a biological farmer

Ingredients for 4 servings
320 g PACCHERI
1 dl EXTRAVIRGIN OLIVE OIL
200 g FRESH TUNA FILLET
50 g FISH STOCK
300 g GREEN CHILIS
1 CLOVE OF GARLIC
SALT
5 g ORIGANO



Proceeding
1) Fry the chilis and garlic in the oil. When the chilis are cooked, remove the garlic and blend. Sieve to obtain a green chili cream.
2) Cut the tuna into small cubes and sautée it very briefly in a pan. At the end add a pinch of dry origano.
3) Cook the paccheri and drain when still very al dente.
4) Prepare a base with extravirgin olive oil, garlic and the green chili cream (point 1). Add a little fish stock and finish cooking the pasta in this mixture. Before serving, add the tuna and another pinch of origano.

NB. Be sure to cook the tuna only very briefly.

by Alfonso Iaccarino
06 april 2009, Food Notes > Cooking recipe

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