Pasta al tonno for Rosh Hashanah
The delicate smoked flavor of the tuna and the fresh herbs make for a simple and delicious combination.
Cold pasta is an ideal lunch dish on a hot day. The delicate smoked flavor of the tuna and the fresh herbs make for a simple and delicious combination. Buy good-quality local or imported smoked tuna fillets. They should be firmer and less crumbly than regular canned tuna.
Serves 4 – 6
1 pkg. (500 gr.) curly elicoidali pasta or fusilli
100 gr. pitted black tassos olives
1 heaping tbsp. capers
12 fresh basil leaves
1 tbsp. fresh oregano leaves
fresh thyme leaves
1 jar (130-150 gr.) smoked, preserved tuna fillets
1/4 cup (60 ml.) olive oil
coarsely ground black pepper
Prepare the pasta according to the instructions. Drain and rinse under cold water and set aside to cool. Place the olives, capers, basil, oregano and thyme on a cutting board and coarsely chop. Add the olive and herb mixture to the cold pasta.
Crumble the smoked tuna over the mixture; season with a little salt (most of the saltiness comes from the olives), coarsely ground black pepper and olive oil. Toss and serve after the antipasti, with cold white wine and some tomato slices.
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