Here we are in the south of France, on the border with Italy. This recipe is a classic of Sadoun's cuisine! It’s the freshness of black olives and capers, it’s the crunch of peppers, it’s Italian extravagance, it’s the taste of tuna belly, aromatic herbs... This dish is very simple to execute and must be executed quickly to keep the pepper crunch. This is not a pretentious recipe, and it deserves to be done when you are hungry, but you do not want it to take 1 hour to do.
Ingredients
Black olives
1 bunch of fresh parsley
1 red bell pepper
Canned peeled tomatoes
Tomato concentrate
Tuna
Lemon
Instructions
Sauté in olive oil 1/2 pepper cut into brunoise (small dice)
Then deglaze with the peeled tomatoes that you have crushed. Season with salt and pepper.
Add pasta cooking water to bind the sauce.
Then add the chopped fresh parsley, black olives, tuna belly, and finish with a dash of lemon.
Enjoy!
Ps: You can add a nice spoon of harissa if you like the spice!
Comments