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Spaghetti with tuna roe and olives

Method

Preparation time: 45 min.
Difficulty: easy
Recommended wine: Orvieto Classico (Umbria)
1- Blanch the tomatoes in boiling water, drain and remove the skin and seeds then dice the pulp. Wash the basil and the chives, dry and chop; peel the clove of garlic.
2- Fry the garlic until soft in a pan with the oil, add the tomatoes, season with salt and freshly ground pepper and continue to cook for about 4-5 minutes on a medium heat; add the black olives, the tuna roe cut into thin strips using a truffle slicer or a swivel potato-peeler; add the chopped basil and chives, mix and remove from the heat.
3- In the meantime, bring a saucepan of salted water to the boil and cook the spaghetti, drain when it is “al dente”, add the tuna roe and black olive sauce, mix well and serve hot.

Ingredients for 4 people
350 gr Spaghetti
300 gr tomatoes
80 gr tuna roe
50 gr sweet black olives
1 clove garlic
bunch basil
a few chives
salt
pepper

Durum wheat semolina pasta

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Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g