| Recipe from the Black Countess Tuna shells Ragu Ingredients1 red pepper300 g of tomatoes2 garlic cloves3 tablespoons of olive oil300 g of fresh tuna, pepper1 bunch of large parsley salt1 sachet of saffron350 g of shells PreparationWash the pepper, remove the seeds and the white part, then cut it into fairly small cubes. Blanch the tomatoes and remove the skin, then cut them into segments, remove the seeds and also reduce to cubes. Crush the cloves of garlic and put them in a large pan with a little oil and peppers. Fry for a few minutes, then remove the garlic. With a knife, finely chop the tuna and add it to the pan. Also add the diced tomatoes, salted and peppered. Cook with the lid for 20 minutes. In the meantime, clean, wash, dry and chop the parsley, put a large pot of water on the stove, bring it to the boil, salt it and color it with a sachet of saffron. Cook the pasta al dente, then drain it and toss it in the pan with the sauce. Sprinkle with chopped parsley and serve. |
