Busiate with Tuna and Capers: a journey through the flavors of Lake Garda
If you are looking for a pasta dish that evokes sea breeze and authentic flavors, Busiate al Tonno e foglie di Capperi di Gargnano is the ideal choice. This recipe, which combines the Sicilian tradition of fresh pasta with the particularity of capers from Lake Garda, will transport you on a unique culinary journey.
👉 Fresh tuna marries with an aromatic and spicy sauce, creating a harmony of flavors that will win your palate over. Find out how to prepare this dish rich in history and taste!
Preparation
- Dice fresh tuna and brown it in a pan with oil, garlic, mint and caper leaves.
- As soon as browned, remove the mixture from the pan and lay it aside in a small pan.
- In the same frying oil, brown half a finely chopped onion, add tomato,
- the browned tuna, a glass of white wine and 3 cups of water.
- Season with 4 more caper leaves, a pinch of cinnamon, salt and pepper and cook
- for about 45 minutes, without letting the cooking sauce dry out completely.
- Finally, cook the pasta and season it by sautéing it in the tuna cooking pan for just a few seconds and serve, decorating with the toasted breadcrumbs and caper leaves.
