Spaghetti with fresh tuna and Cipollotto Nocerino DOP

Course: 
First course
Region: 
Campania
Vegetarian: 
No
Ingredients for 4 people: 
  • 360 g of spaghetti
  • 300 g of fresh tuna chunks
  • 100 g of CIpollotto Nocerino DOP
  • 100 g of San Marzano tomatoes
  • 1 red chili pepper
  • 1 small eggplant
  • 1 stalk of thyme
  • 3 leaves of basil
  • 2 tablespoons of extra-virgin olive oil
  • 2 cloves of garlic
  • 4 lt. of water
  • salt and pepper

From Southern Italy (Salerno, Campania), a first course mixing land and sea, sweet and tasty!

Preparation steps: 
  • Peel the garlic cloves.
  • Finely chop it.
  • Cut the tuna in small cubes.
  • Wash the tomatoes and the eggplant.
  • Clean the Cipollotto Nocerino removing the green part of the leaves and the roots.
  • Wash them.
  • Chop them finely.
  • Pour the oil in a pan.
  • Add garlic, CIpollotto Nocerino, eggplant and tomatoes.
  • Season with salt.
  • Cook on low heat for 5 minutes.
  • Take away from the heat and remove the garlic.
  • Pour the oil in another pan.
  • Add the tuna.
  • Cook for 3 or 4 minutes on medium heat (the inside has to remain pink).
  • Season with salt and remove from the heat.
  • Pour the water in pot.
  • Add 2 pinches of salt and bring it to a boil.
  • Pour the spaghetti in.
  • Cook according to the cooking time.
  • Strain them.
  • Pour the spaghetti in the pan with CIpollotto Nocerino, eggplant and tomatoes.
  • Add the tuna.
  • Mix all the ingredients.
  • Sprinkle with thyme and pepper.
  • Remove from the heat.
  • Add the basil leaves.
  • Mix the ingredients.
  • Serve hot.