Aeolian tuna pasta, a first traditional sicilian seafaring cuisine and, in detail, of the Aeolian Islands. Today in my favorite version: with the fresh tuna. Pasta with aeolian in fact you can prepare with different types of fish, from swordfish to amberjack. What doesn't change is the sauce, a very quick sauce always based on fresh fish, characterized by the presence of olives, Capers, tomatoes and parsley. To make you sell how easy and fast to prepare, look at the VIDEO RECIPE step by step on my channel You Tube.
History and ingredients of Aeolian pasta
Pasta with aeolian cheese is a first dish a breeze to prepare. I prefer to use short pasta, but in Lipari are preparing in this way the spaghetti, strictly al dente. The Aeolian sauce born as a poor preparation made only with vegetables, and therefore poor, but it was then enriched with the addition of fresh fish, especially red tuna or swordfish. Although I ate a really delicious Volcano version with anchovies.
You can replace red tuna with bonito, tunny tuna or even mackerel, more sustainable bluefin tuna. And I recommend you use only if bluefin tuna caught in the barrel and if you are sure of Mediterranean fish origin. Do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. Have a good day!
300 grams of bluefin tuna in a single slice
320 grams of pasta
15 cherry tomatoes Piccadilly or Pachino
a clove of garlic
green and black olives in brine, to taste
Capers subcommittees,, to taste
fresh parsley, to taste
a small piece of chili pepper
extra virgin olive oil, to taste
salt and pepper, to taste
Eolina tuna pasta is very simple and very fast to prepare: look at the the VIDEO RECIPE and you can't go wrong.
For the tuna sauce eolina: rinse the capers to dissalarli. Stone the olives and cut into slices. Wash the tomatoes and cut them in half (lasciatene someone for a whole game of textures and shapes). Chop the garlic finely (If you prefer, you can leave it whole and remove once browned) and fry in a pan with extra virgin olive oil with a bit of chilli.
Add the tomatoes and jump over high heat for a few minutes, until the peel tomatoes does not will be slightly wrinkled. Add the capers, the olives and chilli: season with salt (not too because olives and capers are salty) and cook a few minutes: the sauce must maintain a fresh taste.
Cut the tuna into pieces and finely chop the parsley: over high heat, add the tuna sauce and half the chopped parsley and cook for another 2 minutes, always on high heat. Tuna must remain rosy inside.
Boil the pasta in salted water and drain it al dente, leaving aside a little of the cooking water: skip the pasta into the pan with the tuna sauce eoliana, adding cooking water if necessary. Add the remaining chopped parsley and serve the pasta with tuna immediately to the Eolian. Bon appétit!
MATCHING: for tuna pasta alla eoliana suggest two pairings, one for those who prefer to remain in Sicily and one for those who like to explore. THE first is a South Tyrol Chardonnay: Goldfinch, Elena Walch. A white wine with a straw yellow color, the scent of white flowers (tiglio). The palate is fresh and fruity, good structure. Excellent if drunk after a few years of aging in bottle. If you prefer to stay in Sicily, we suggest an Aeolian. A Salina Igt white, produced with Insolia and Catarratto grapes by Hauner, which has its vineyards right on the island of Salina: a fresh wine, well tasty, scents of citrus and exotic fruits.