Spaghetti with Tuna Buzzonaglia
| Difficulty | Easy |
| Tempo di preparazione | 35 min |
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
to recalculate the ingredient amounts
| Spaghetti | Spaghetti | 320 g |
|---|---|---|
| Tuna Buzzonaglia in Oil | Tuna Buzzonaglia in Oil | 300 g |
| Dried tomatoes | Dried tomatoes | 60 g |
| Mature tomatoes | Mature tomatoes | 60 g |
| Olive | Olive | 50 g |
| Capers | Capers | 5 g |
| Wild fennel | Wild fennel | 10 g |
| Extra virgin olive oil | Extra virgin olive oil | 25 ml |
| Garlic | Garlic | 4 g |
| Chili pepper | Chili pepper | 3 g |
| Salt | 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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