Chili and lemon oil give the tagliatelle a spicy and fresh note. This goes well with tuna and is a great summer snack!
500 g narrow tagliatelle (linguine, fettuccine) or spaghetti
Season with salt and pepper
about 100 g of spinach, rocket or chard salad
3 firm, fragrant, seedless tomatoes, thinly sliced
about 60 g Pecorino or Parmesan, grated
5-6 chili oil
2 tbsp lime juice
2-3 cloves of garlic, minced
350 g of fresh tuna, thinly sliced, size
2-3 tsp teriyaki sauce (supermarket)
2 lemons, quartered
Bring water to a boil in a large pot, then salt generously! For every 100 grams of pasta, you need 10 grams of salt and one liter of water. So here five liters of water and 50 g of salt, which corresponds to five pointed spoons! Cook the steak to taste – preferably al dente.
Tuna with Teriyaki sauce pouring out
Whisk the chili oil, lime juice, garlic and two-thirds of the cheese in a jar with a lid.
Drain the pasta, set aside a cup of pasta water and Quickly mix the lentils with the oil-lime chili mixture and the leafy greens in a bowl or deep pan.. When serving, carefully fold in the tomato wedges immediately or later.
If the pasta seems too dry, add pasta water or a little oil. Now that tuna fish also bites.
Arrange on plates, sprinkle with remaining Parmesan, pepper and top each with a lemon quarter.
Corinne’s tip: You can easily make your own chili oil. To do this, soak the cloves, maybe some garlic, in olive oil in a cool, dark place (in the refrigerator) for at least a week.
If you want, you can use canned tuna in oil, but it is well drained!
Tagliatelle recipe with chili oil, baby leafy greens and tuna to print
Ribbon noodles with chard
Pasta salad with tomatoes and feta cheese