Welcome to Umbria!
We propose a recipe for fish typical of a region like ours that does not have the sea ... so prepare a good tin of tuna and ready to start.
INGREDIENTS 400g of half sleeves
1 can of tuna in brine
Hot pepper 3 anchovies in oil 1 onion
Extra Virgin Olive Oil Capers pickled
Breadcrumbs
Sale qb
PREPARATION In a pan, fry the onion and crushed red pepper. Add the three anchovy fillets in oil and let it melt then add the capers with a bit 'of their vinegar and let simmer. At the end of cooking, when the onion is softened a lot, add the can of tuna and let it warm without letting it cook in a roasting pan aside nonstick bread crumbs until it is golden brown. Cook half sleeves in salted water until al dente and drain slightly and add the seasoning. Serve the pasta with a bit of raw oil and sprinkle with bread crumbs instead of Parmesan.
Bon appetit!
Hacks
If not particularly liquid cooking sauce, add a little 'water in the dough to lengthen it.
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