Al Tonno

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Yellow Tomatoes (82%), Mediterranean Tuna Fillets (9%), Extra Virgin Olive Oil, White Wine, Capers From Pantelleria, Salt, Garlic, Basil, Hot Pepper

A very old Sicilian recipe la salsa al tonno is prepared using a base of yellow plum tomatoes grown in the Capaccio region. A golden hue and gentle flavour render them particularly rare as they generously lend all their savours to other ingredients such as the tuna in olive oil and chili.

Gently heat the salsa for 5/7 minutes over a low heat. Cook the pasta until al dente, mix with the salsa for 30 seconds in the saucepan. Sprinkle with Parmigiano Reggiano. Eat al dente Pastas ? Penne Rigate, Paccheri, Spaghetti

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