Best Fusilli With Fresh Tuna Mint Recipes

FUSILLI WITH FRESH TUNA & MINT

Steps:

• 1. Peel the garlic and toss in large pan with about 5tbs olive oil. When it starts to sizzle, add the tuna steaks. The oil must be very hot for we want to brown the tuna very quickly on the outside, whilst keeping the inside pink and moist (about 1 min. per side). Season with salt & pepper. Remove steaks and reserve.
• 2. Add the tomatoes, turn heat down, season with salt & pepper. Toss the fusilli in a pot of boiling water (salted, about 1 tbsp per liter), add a couple tbsp olive oil and leave to simmer away. Simple and straight, we don't want to mess around with too many flavors and herbs.
• 3. When the pasta is about to be ready (follow instructions on the packet),remove the garlic,dice your tuna steaks into 1/2 inch cubes and add to the tomatoes. Turn heat off. Chop parsley and mint and toss in with the rest. don't worry if it's a bit dry, you can always add some olive oil or, better, some of the pasta's cooking water.
• 4. Drain the fusilli and add to the pan. Toss and mix for the sauce to coat the pasta. If necessary add some of the pasta's water. transfer to serving dish. Decorate with more chopped parsley, a drizzle of olive oil for the shine, and a couple of mint leaves. Sicilian Inzolia (white)is a heavenly match for it. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

FUSILLI WITH FRESH POMODORO

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.