Spaghetti with Grappa, tuna and cherry tomatoes
First courses
Young
4 people
Immacolata Cuorvo, foodblogger "cucina con Imma"
30 minutes
Ingredients:
500 ml white wine
1 l water
10 juniper berries
1 leaf laurel
10 green peppercorns
1 sprig of parsley
400 g fresh tuna
320 g spaghetti
1 glass of Grappa
500 g cherry tomatoes
30 g extra virgin olive oil
½ onion
Salt, to taste
1 l water
10 juniper berries
1 leaf laurel
10 green peppercorns
1 sprig of parsley
400 g fresh tuna
320 g spaghetti
1 glass of Grappa
500 g cherry tomatoes
30 g extra virgin olive oil
½ onion
Salt, to taste
Preparation:
Put wine, water, the laurel, the juniper berries, the peppercorns and some parsley in a pot and bring to the boil. Wash the tuna under running water (to remove all blood), put it into the pan, add some salt. Cook for 10 minutes. Drain the tuna, remove skin and the fishbones. Set aside.
Pour the extra virgin oil in a non-sticking pan, fry the chopped onion, add the cherry tomatoes cut into quarters. Add some Grappa and let evaporate, cook for ten more minutes. Finally, add some salt to the sauce and the tuna cut in chunks.
Cook the spaghetti "al dente" in a pot, drain and sauté them in the pan with the sauce. Drizzle some chopped parsley on the top.
Pour the extra virgin oil in a non-sticking pan, fry the chopped onion, add the cherry tomatoes cut into quarters. Add some Grappa and let evaporate, cook for ten more minutes. Finally, add some salt to the sauce and the tuna cut in chunks.
Cook the spaghetti "al dente" in a pot, drain and sauté them in the pan with the sauce. Drizzle some chopped parsley on the top.
