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!
20 comments
This recipe is perfect for tonight!
Tonight is a friend of mine visited me and I wanted to ask you a fish dish without onion because it is intolerant, and here's a great recipe!
Thanks! I really hope you like it, It is one of the symbols of the Sicilian tradition! If you don't find the tuna you can use bonito, greater amberjack, swordfish, even chunks of sea bream or sea bass! A warm greeting, ADA
Hi Ada,
I very much liked your recipe. I shared it on Gourmicious World Popular Recipes blog, crediting you and your website.
http://gourmicious.com/aeolian-pasta-with-fresh-tuna-with-wine-matching/
Thanks for such a nice recipe,
Cheers
I have seen your web site, is so nice! Thank you very much for appreciating my recipe and for the credits! Have a nice day, Cheers! ADA
Hello,
my colleague has experienced last night the recipe and was very satisfied. I will try in the next few days.
Thank you very much, ADA!
Hello :)
Ilaria thanks to you and your colleague! A hug and good summer!!! ADA
to you too!!! :)
:-) Big hugs!!!
Try adding fresh diced tuna to max. 1 x 1 cm at the end of the process of mixing the pasta with the sauce, putting it in a pot off the stove . It cooks so only slightly with the heat of the pasta. Is’ fake!
The most fresh tuna you add it first and most will know about tuna and make tastier sauce already excellent, in this case, large pieces of tuna are phenomenal.
Hello! I'll definitely try, just the fresh tuna will be by season! Thanks and come see me! ADA
proven, but with linguine, and e’ absolutely fantastic! Is’ was an unexpected success for me!
Congratulations!
Hi Lucio, Welcome to my blog! I'm so glad you enjoyed the Aeolian pasta, is a traditional dish but very flavorful and in Sicily is in great demand. Best wishes and, I hope, Until next time! ADA
i haven't tried anything yet but convince me i'll let you know :-)
Hello Daniela, so thank you very much for the trust. Expect an account of recipes to try. Have a good day, ADA
Hi Ada, All right?
Taken last night and…great hit even among children who cannot call himself a fish lover…!!!
Thanks!!!
Have a good day
Hi Claudia! That's nice, what happiness!!! Thanks not only to have it redone, but for telling me. A hug, ADA
Very good. I prepare often in summer and I confess, even in winter…I had no idea it was typical preparation of Aeolian.
There's all the flavor of the Mediterranean, the antique one, What wonderful!
Hi Rebecka and welcome to our blog. Is’ true: This sauce smells of Mediterranean and the best thing is just vary the types of pasta. In this case we chose a pasta (the bombardoni) that we used for a recipe with mozzarella di bufala that gave us a lot of satisfaction. You can review here: http://www.sicilianicreativiincucina.it/?p=2416 Thank you very much. See you soon. ADA
excellent
I can almost taste it!!!
Kiss
Hi Anna, always gracious. Is’ a very fresh and very tasty dish. Of course with a good white wine of the Aeolian Islands. ADA