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Pasta with tuna, aubergine and citrus fruit pesto

Ingredients:

  • 400 g Mezze Maniche pasta
  • 400 g fresh tuna
  • 1 aubergine
  • 300 g cherry tomatoes
  • 100 g of stale bread crumbs
  • “Ogliarola di Locorotondo” extra virgin olive oil
  • Salt, pepper to taste
  • For the pesto: 1 orange, 1 lemon, 1 bunch of basil
  • 30 g capers
  • 100 g almonds, lightly toasted
  • “Ogliarola di Locorotondo” extra virgin olive oil
  • Salt, pepper to taste

PROCEDIMENTO

Cut the tuna into cubes, place in a pan with oil, brown quickly and add the tomatoes cut into 4 and toss for several minutes.

In a pan with oil, brown the aubergines cut into cubes with the skin on and salted.

Crumble the bread and fry in a pan with oil.

 

For the pesto:

Remove the skins and seeds from the citrus fruit, and put into a blender with the basil, capers, almonds, 1 pinch of salt and olive oil and blend.

Cook the pasta, drain and tip into the pan with the tuna, adding the aubergine and the pesto, mix, plate and sprinkle the surface with the fried breadcrumbs.

Autore

Natale Isabella