Pasta with tuna sauce, onions and olives. A first dish ready in 5 minutes, Blue and therefore sustainable seafood, sound and light, with the tantalizing aroma of mint and the sprint of the olives. I recommend if you want to arrange for friends a seafood dinner but that does not weigh too much on your balance sheet. As the second try anchovy pie, This too easy, cheap, tasty. You will see that your dinner will be successful.
Ingredients for 4 people:
- 400 grams of pasta (I used the bombardoni, but they are great also the paccheri or tortiglioni)
- 2 medium-sized mackerel without skin and already slipped off
- 10 black olives
- enough chopped fresh mint
- a golden onion
- the green parts of a fresh onion
- salt and pepper
- 8 Tablespoons extra virgin olive oil
Cut the mackerel, diced, taking care to remove any residual plugs. Stone the olives and cut them into small pieces and slice the onion.
Put the oil in a pan and add the onion: Let it Saute until wilted, joining if necessary a few tablespoons of hot water.
Add black olives and half the Mint: Finally, add the fish, season with salt, pepper and Cook, over high heat, for 5 minutes.
Boil the pasta in salted water and drain it al dente, keeping aside a little of the cooking water. Add the pasta to the sauce and Cook, mixing it up with the cooking water. Serve by spraying the dish with a drizzle of extra virgin olive oil and garnish with the green parts of the scallions into thin slices and a little chopped fresh mint.
THE PAIRING: Several white wines of Liguria are suitable for fish dishes or seafood seasoning. Pigato of Albenga is one of these and would recommend this recipe. In particular, Choose the one produced by the Cascina Feipu of Magat, bold scents of broom and hints of musk, from soft & NET.