Baby Zucchini, Cherry Tomatoes, Pecorino & Crushed Almonds
Recipe for pasta with tuna
Pasta with Tuna (Tuna fettuccine). Only 20 minutes and you have a fantastic, delicious recipe that captures the essence of Italy.
We have the recipe from the book: “Jamie Cooks Italy” and Jamie Oliver says the following about the recipe:
“My time in the kitchen with Maria, the only fisherwoman on the island of Procida a stone’s throw from Naples, inspired me to create this dish. I love the way she uses pecorino as a flavor enhancer with fish, even though it goes against the rule ‘never mix cheese and fish.’ The crushed almonds give the dish its texture, creaminess, and richness. To really make the dish sing like Pavarotti, use tender or very firm courgettes, so it’s definitely best in summer.”
Servings: people
Pasta with Tuna
Baby Zucchini, Cherry Tomatoes, Pecorino & Crushed Almonds
Ingredients
- 50 gram Almonds Whole
- 1 pcs. Onion Small
- 2 cloves Garlic
- 4 pcs. Anchovy Fillets In Oil
- Olive Oil
- 300 gram Pasta Dried Pasta - either Fettucine or Linguine
- 4 pcs. Zucchini Baby Zucchini with Flowers
- 300 gram Tuna Fresh Yellowfin Tuna
- 1 can Peeled tomatoes Good Quality
- 1 pcs. Lemon
- 30 gram Pecorino
- Olive Oil Extra Virgin
Instructions
- Lightly toast the almonds in a large pan over medium heat, then transfer them to a mortar, but leave the pan on the heat.
- Peel the onion and garlic, finely chop both along with the anchovies, and add them all to the pan with 2 tbsp of olive oil.
- Sauté for 4 minutes, stirring occasionally.
- Meanwhile, cook the pasta in a pot of salted water according to the package instructions.
- Cut the zucchinis into ½ cm thick slices, save the flowers, cut the tuna into 1 cm cubes, add both to the pan, and toss.
- Mash the tomatoes well with clean hands and add them, squeeze the lemon juice over, and let it simmer, stirring occasionally.
- Lift the pasta out of the pot with tongs when it's done, and add it directly to the pan along with some of the starchy cooking water that clings to it.
- Toss everything well together, turn off the heat, tear the zucchini flowers into smaller pieces over the top, and sprinkle with pecorino and most of the almonds.
- Toss and season with sea salt and freshly ground pepper, loosen with a bit of pasta water if necessary.
- Serve sprinkled with the remaining almonds and finish with a drizzle of extra virgin olive oil.