PENNE WITH FRESH MEDITERRANEAN TUNA
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Scala from ‘Ristorante San Giorgio’ in Genoa.
INGREDIENTS FOR 4 PEOPLE:
320 g ALTA VALLE SCRIVIA’S ARTISAN PENNE Pasta
100 g fresh tuna steak
2 tablespoons of Extra Virgin Olive Oil
50 g capers (ideally salted)
1 garlic clove
15 g origano
chopped parsley to serve
handful of stoned Ligurian Taggiasche Olives
50 g Pine nuts
50ml white wine
Handful of Cherry Tomatoes cut in half
2 Tablespoons Tomato Passata
Cook the Penne in abundant salted water until ‘al dente’
Meanwhile. Heat the Olive oil in a high sided pan. Add the garlic, pine nuts, the chopped capers, and olives and the diced tuna and sauté on a high heat. Deglaze the pan with the wine and add the cherry tomatoes and Passata. Turn the heat down and stir to combine the flavours. Add the parlsey and check the seasoning.
Add the cooked PENNE, turn in the sauce and serve.
A Production by NGAME and iBANANA, genoese music Giuseppe Marzari “U Figgeu da scia Filippa” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/penne/