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Pasta with Tuna Ragù

Pasta with Tuna Ragù

Ingredients

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The recipe for pasta with tuna ragu is typical from Trapani, and is not very well known outside of Sicily. It is usually served with the “busiate” that is a type of pasta originating in the province of Trapani. It is a typical dish of this island, where in the summer is the fresh tuna really easily. The busiate with tuna ragu alla Trapanese will help you to make a great impression on any occasion: romantic dinner, an evening with friends or family lunch.

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Step 1
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Put the garlic in a pan with a bit of extra virgin olive oil and start cooking it.

Step 2
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As soon as the garlic clove is golden, it will have flavoured the oil, remove it and add the tuna chopped into small pieces.

Step 3
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Brown them well and mix with a wooden spoon.

Step 4
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Add salt, pepper, a pinch of chilli, a few leaves of mint and immediately add the tomato sauce.

Step 5
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Cook with a low flame with the lid for about half an hour.

Step 6
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Adjust the salt after tasting and in the meantime boil the water for the pasta.

Step 7
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Cook the pasta a couple of minutes less than cooking time (if you want it “Al dente”!).

Step 8
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Drain well and add it to the seasoning, stirring and mixing everything together.

Step 9
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Stir again, add some mint leaf for decoration and serve it warm!

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Sicilian Falsomagro
  • 43 Views
  • 50m
  • Serves 4
  • Medium

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previous
Gelo di Mellone – Sicilian Watermelon Pudding
next
Sicilian Falsomagro

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