Chili oil and lime give the tagliatelle a spicy and fresh note. It goes well with tuna and is a delicious summer dish!
500 g narrow tagliatelle (linguine, fettuccine) or spaghetti
Salt and pepper from the mill
approx. 100 g of baby spinach, arugula or chard salad
3 strong aromatic tomatoes, without seeds, cut into thin strips
about 60 g pecorino or parmesan, shaved
5-6 chili oil
2 tbsp lime juice
2-3 garlic cloves, grated
350 g fresh tuna, thin bite-sized slices
2-3 teaspoons teriyaki sauce (supermarket)
2 limes, quartered
Bring the water to a boil in a large pot, then add plenty of salt! For every 100g of pasta, you need 10g of salt and a liter of water. So here five liters of water and 50 g of salt, which is equivalent to five heaping teaspoons! Cook the noodles to taste – preferably al dente.
Tuna together Teriyaki sauce drizzle.
In a glass jar with a lid, shake the chili oil, lime juice, garlic and two-thirds of the cheese.
Drain the pasta, reserving a cup of the pasta water and In a bowl or deep pan, quickly toss the noodles with the chili oil-lime mixture and the leafy greens. Carefully fold in the tomato slices immediately or later when serving.
If the pasta seems too dry, add pasta water or a little more oil. Now this tuna fish fold in as well.
Arrange on plates, sprinkle with the remaining Parmesan, pepper and add a quarter of a lime to each.
Corinne’s Tip: You can easily make chili oil yourself. To do this, place the chilies, maybe a few cloves of garlic, in good olive oil in a cool, dark place (refrigerator) for at least a week.
If you want, you can use canned tuna in oil, but well drained!
Tagliatelle with chili oil, leafy greens and tuna printable recipe
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Pasta salad with tomatoes and feta cheese