Fettuccine with tuna
4 servings
20 minutes
Very young zucchini with flowers, fresh from the garden, are ideal for this pasta.
1
Lightly toast the almonds in a large skillet over medium heat, then crush them with a pestle in a mortar. Return the skillet to the heat.
- Almond: 50 g
2
Clean the onion and garlic, finely chop them with the anchovies, and add to a pan with olive oil. Sauté for 4 minutes, stirring regularly.
- Onion: 1 head
- Garlic: 2 cloves
- Anchovies: 4 pieces
- Olive oil: 30 ml
3
Meanwhile, boil the pasta in a pot of salted boiling water according to the package instructions.
- Fettuccine: 300 g
4
Slice the zucchini into 0.5 cm thick slices, leaving the flowers, cut the tuna into large cubes of 1 cm thick, then place everything in the pan.
- Baby courgettes: 200 g
- Tuna: 300 g
5
Mash the tomatoes with clean hands, add to the pan, drizzle everything with lemon juice, and continue cooking while stirring regularly.
- Pelati (whole peeled tomatoes): 400 g
- Lemon: 1 piece
6
Grate the pecorino finely.
- Pecorino Romano cheese: 30 g
7
After cooking, use tongs to place the pasta directly in the pan, adding a bit of starchy water from boiling. Mix, then turn off the heat and add pecorino and most of the almonds.
- Almond: 50 g
- Fettuccine: 300 g
- Pecorino Romano cheese: 30 g
8
Taste it, if necessary, sprinkle with additional water for preparation and serve, garnished with remaining almonds and drizzled with extra virgin olive oil.
- Almond: 50 g
- Extra virgin olive oil: to taste
