Pasta al Tonno with Anchovies, Frise, and Bottarga by @federicofusca

25 min

4 servings

🍝

380 g

Fileja

🐟

200 g

Tuna in olive oil

🐟

5

Anchovies

🍞

2

Frise

🐟

Bottarga di tonno

🧄

2

Garlic cloves

🫒

Olive oil

🧂

Salt and pepper

  1. Boil

    Boil Fileja until al dente.

  2. Sauté

    Sauté garlic, anchovies, and tuna.

  3. Crumble

    Crumble frise; mix with pasta.

  4. Season

    Season with bottarga, oil, salt, pepper.

Pasta al Tonno with Anchovies, Frise, and Bottarga by @federicofusca

25 min

4 servings

🍝

380 g

Fileja

🐟

200 g

Tuna in olive oil

🐟

5

Anchovies

🍞

2

Frise

🐟

Bottarga di tonno

🧄

2

Garlic cloves

🫒

Olive oil

🧂

Salt and pepper

Preparation Steps

  1. Step 1/4

    Boil Fileja until al dente.

  2. Step 2/4

    Sauté garlic, anchovies, and tuna.

  3. Step 3/4

    Crumble frise; mix with pasta.

  4. Step 4/4

    Season with bottarga, oil, salt, pepper.

Composition

Ingredients

Types

Pasta, Fish, Bread, Vegetables, Condiments

Ingredients

Fileja, Tuna in olive oil, Anchovies, Frise, Bottarga di tonno, Garlic cloves, Olive oil, Salt and pepper

Allergens

Gluten, Fish

Dietetics

Dietary regimen

Mediterranean

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

pot, pan, knife

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Salty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : Up to 3 days (in an airtight container), freezer :