Butterflies with radicchio and tuna
Instructions
Put a large skillet the clove of garlic in his shirt with half a glass of water and 1 tablespoon of wine. Allow it to cook for a few minutes; Meanwhile, wash well and radicchio leaves, without dry too, cut into thin strips and place them in the Pan; Add the remaining wine, salt and pepper and let Cook until the radicchio is wilted. At this point add the tomatoes washed and cut into four pieces lengthwise; season with radicchio and add the drained tuna and fragmented.
While all the flavouring ingredients, Cook pasta al dente in salted water just; pass then, without drain, with chicory and tuna and sauté for a few minutes, using, where appropriate, its own water to finish cooking. When cooked, add the oil, the parsley well washed and chopped and a little freshly ground pepper. Stir well and serve.
Ingredients and dosing for 2 persons
- 150 g Butterfly type pasta
- 80 g radicchio
- 60 g natural tuna (drained)
- 1 clove of garlic
- 30 ml white wine
- 100 g of tomatoes piccadilly
- 2 Tablespoons extra virgin olive oil (20 g)
- 1 sprig of parsley
- salt and pepper to taste.