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

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We hope you got insight from reading it, now let’s go back to fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. You can have fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:
  1. Get 200 grams Pasta
  2. You need 1 can Canned tuna
  3. Use 3 to 4 Umeboshi (red shiso-pickled type recommended)
  4. Take 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
  5. You need 3 to 4 cloves ●Garlic
  6. Prepare 1 or (to taste) ●Red chili pepper
  7. Prepare 1 dash ● Umami seasoning
  8. You need 1 Dried basil
Instructions 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.

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