Spaghetti with Tuna Buzzonaglia
Description
Spaghetti with tuna buzzonaglia is a much-loved recipe on the islands, and in Sardinia it’s prepared with a delicious red sauce made with ripe, dried tomatoes and flavored with wild fennel.
To prepare it according to tradition, you need to get tuna buzzonaglia , which can be found in supermarkets, often in oil , and represents the part of the tuna closest to the bone, generally darker and tastier.
If you prefer a more delicate flavor for your seafood first course, you can mix the buzzonaglia with regular tuna in oil and use only ripe tomatoes instead of dried tomatoes.
Ingredients
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- Spaghetti 320 g
- Tuna Buzzonaglia in Oil 300 g
- Dried tomatoes 60 g
- Mature tomatoes 60 g
- Olive 50 g
- Capers 5 g
- Wild fennel 10 g
- Extra virgin olive oil 25 ml
- Garlic 4 g
- Chili pepper 3 g
- Salt 6 g
Instructions
- 1 To prepare the spaghetti with tuna buzzonaglia, start by finely chopping the garlic, capers, olives, ripe dried tomatoes, and wild fennel, then placing them in a large pan with the oil already heated.
- 2 Cook for 5 minutes over high heat, stirring well, then lower the heat and cook for another 5 minutes, adding the tuna buzzonaglia.
- 3 Meanwhile, bring a pot of water to a boil and cook the spaghetti, then drain them, reserving a ladle of the cooking water, and add them to the pan with the sauce.
- 4 Add the cooking water, mix well and let it flavor, add a pinch of salt and chili pepper and serve the pasta with tuna buzzonaglia piping hot.
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