Chili oil and lime give the tagliatelle a spicy and fresh note. It goes well with tuna and is a delicious summer dish!
SWR
Jens Alinia
Ingredients:
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
“For people who like to eat noodles, they are delicious all year round – even in summer! This version with tuna, lime, chili oil and young leafy vegetables is quick to prepare and very nice and light”
Preparation:
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
Noodles with Swiss chard
Pasta salad with tomatoes and feta cheese
Overview of all SWR recipes