Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino
Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
  1. Get 200 grams Pasta
  2. Prepare 1 can Canned tuna
  3. Take 3 to 4 Umeboshi (red shiso-pickled type recommended)
  4. Prepare 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
  5. Make ready 3 to 4 cloves ●Garlic
  6. Get 1 or (to taste) ●Red chili pepper
  7. Make ready 1 dash ● Umami seasoning
  8. Take 1 Dried basil
Steps to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
  1. Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta).
  2. Bring plenty of water to a boil, add salt, and cook the pasta.
  3. Drain the canned tuna.
  4. De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick.
  5. Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat.
  6. Saute over low heat slowly to bring out the flavors.
  7. Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly.
  8. Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
  9. Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers.

So that is going to wrap this up for this exceptional food fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!