Aeolian tuna pasta

Pasta with tuna eoliana, and in this recipe I present in my favorite version: with the fresh tuna. The pasta alla eoliana is a first typical dish of Sicilian cuisine; it is a very quick sauce made from fresh fish, characterized by the presence of olives, Capers, tomatoes and parsley. I'm used’ a first fast and very tasty dish, with all the scents of the Aeolian islands, in which it originates. I like the pasta to the Eolian with short pasta, but in Lipari are preparing in this way the spaghetti, strictly al dente. The all'eoliana sauce comes as a 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. If you want you can watch video recipe stepper pasta with tuna eoliana here on my channel You Tube (to which you can subscribe, If you like) or peek at the bottom of the article, where do you find the video. Do not forget to have a look at all my SICILIAN RECIPES and have a good day!

PASTA WITH TUNA AEOLIAN (RECIPE OF SICILY)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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, just enough
  • Capers subcommittees,, just enough
  • fresh parsley, just enough
  • a small piece of chili pepper
  • extra virgin olive oil, just enough
  • salt and pepper, just enough

PROCEEDINGS

The pasta with tuna eolina is simple to prepare: you can cook the sauce while the water comes to a boil for the pasta.

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.


Pasta with tuna eoliana

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. The tuna should remain pink 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!

THE PAIRING: 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, Product with Insolia grapes Catarratto by the Hauner, It has its own vineyards in Salina island: a fresh wine, well tasty, scents of citrus and exotic fruits.


Pasta with tuna eoliana

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20 comments

Lady jeanette September 22, 2016 at 10:08

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!

Reply
Ada Parisi September 22, 2016 at 11:23

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

Reply
Sue June 20, 2016 at 20:11

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

Reply
Ada Parisi June 21, 2016 at 10:54

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

Reply
Ilaria July 2, 2015 at 11:55

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!
Ciao 🙂

Reply
Ada Parisi July 2, 2015 at 11:56

Ilaria thanks to you and your colleague! A hug and good summer!!! ADA

Reply
Ilaria July 2, 2015 at 11:58

to you too!!! 🙂

Reply
Ada Parisi July 2, 2015 at 11:59

Big hugs 🙂!!!

Reply
Morgan December 26, 2014 at 11:28

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. I'm used’ 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.

Reply
Sicilians creative in the kitchen December 26, 2014 at 20:42

Hello! I'll definitely try, just the fresh tuna will be by season! Thanks and come see me! ADA

Reply
Lucio October 25, 2014 at 16:08

proven, but with linguine, and e’ absolutely fantastic! I'm used’ was an unexpected success for me!
Congratulations!

Reply
Sicilians creative in the kitchen October 25, 2014 at 23:25

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

Reply
Daniela July 28, 2014 at 13:06

I have not tried anything yet but convince me you'll know 🙂

Reply
Sicilians creative in the kitchen July 28, 2014 at 14:39

Hello Daniela, so thank you very much for the trust. Expect an account of recipes to try. Have a good day, ADA

Reply
Claudia October 2, 2013 at 09:34

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

Reply
Sicilians creative in the kitchen October 2, 2013 at 12:40

Hi Claudia! That's nice, what happiness!!! Thanks not only to have it redone, but for telling me. A hug, ADA

Reply
Rebecka August 19, 2013 at 08:59

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!

Reply
Sicilians creative in the kitchen August 19, 2013 at 11:09

Hi Rebecka and welcome to our blog. I'm used’ 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: https://www.sicilianicreativiincucina.it/?p=2416 Thank you very much. See you soon. ADA

Reply
annaferna August 19, 2013 at 07:35

excellent
I can almost taste it!!!
Kiss

Reply
Sicilians creative in the kitchen August 19, 2013 at 11:13

Hi Anna, always gracious. I'm used’ a very fresh and very tasty dish. Of course with a good white wine of the Aeolian Islands. ADA

Reply

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