Farfalle with courgettes, tuna and caper powder
Published on 14 July 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Excellent hot or cold.
INGREDIENTS FOR 2 PEOPLE
200 g farfalle (or preferred pasta)
2 courgettes
2 tuna fillets in oil
Basil
Caper powder or chopped capers
Chilli extra virgin olive oil
1 garlic clove
Salt
I cut courgettes into sticks, discarding centres.
I put chilli oil and garlic in a pan.
I sauté courgettes quickly, keeping al dente., remove garlic.
I drain the tuna from its oil and wash 2/3 basil leaves., I use caper powder from my friend Marisa Giacomini's farm; chopped capers substitute.
Once courgettes are crisp-cooked, I turn off, drain pasta and add.
I flake tuna on top and snip basil.
I add a generous pinch caper powder.
I finish with chilli oil.
INGREDIENTS FOR 2 PEOPLE
200 g farfalle (or preferred pasta)
2 courgettes
2 tuna fillets in oil
Basil
Caper powder or chopped capers
Chilli extra virgin olive oil
1 garlic clove
Salt
I cut courgettes into sticks, discarding centres.
I put chilli oil and garlic in a pan.
I sauté courgettes quickly, keeping al dente., remove garlic.
I drain the tuna from its oil and wash 2/3 basil leaves., I use caper powder from my friend Marisa Giacomini's farm; chopped capers substitute.
Once courgettes are crisp-cooked, I turn off, drain pasta and add.
I flake tuna on top and snip basil.
I add a generous pinch caper powder.
I finish with chilli oil.
Original source: https://incucinaconlilly.com/2015/07/14/farfalle-con-zucchine-tonno-e-polvere-di-capperi/
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