Fettuccine with Tuna
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
For this pasta, very young zucchini with flowers, just picked from the garden, are perfect.
Ingredients
- Chopped almonds - 1.8 oz
- Onion - 1 head
- Garlic - 2 cloves
- Anchovies - 4 pieces
- Olive Oil - 1 fl oz
- Fettuccine Pasta - 10.6 oz
- Young zucchini - 7.1 oz
- Tuna - 10.6 oz
- Baking Tomatoes - 14.1 oz
- Lemon - 1 piece
- Grated Pecorino Pepato Cheese - 1.1 oz
- Olive Oil - to taste
Step by Step guide
Step 1
Lightly toast the almonds in a large skillet over medium heat, then crush them with a pestle in a mortar. Return the skillet to the heat.
Step 2
Peel the onion and garlic, finely chop them along with the anchovies, and add to the skillet with olive oil. Sauté for 4 minutes, stirring regularly.
Step 3
Meanwhile, cook the pasta in a pot of boiling salted water according to the package instructions.
Step 4
Slice the zucchini into 0.5 cm thick rounds, keeping the flowers, and cut the tuna into large 1 cm cubes, then add everything to the skillet.
Step 5
Crush the tomatoes with clean hands, add them to the skillet, drizzle with lemon juice, and continue cooking, stirring regularly.
Step 6
Grate the Pecorino cheese finely.
Step 7
After cooking, use tongs to transfer the pasta directly to the skillet, adding a bit of starchy cooking water. Toss everything together, then turn off the heat, add the Pecorino, and most of the almonds.
Step 8
Taste and adjust if necessary, adding more cooking water if needed, and serve, garnished with the remaining almonds and drizzled with extra virgin olive oil.
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