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)Print This
- 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
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.
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.