How to Make Perfect Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino. Great recipe for Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino. I made the pasta dish that my husband makes for me on his days off using my garlic oil, and it was delicious.

I love aglio, olio e peperoncino pasta, so I used this flavour to vary the taste of vegetables too. I suggest cooking cauliflower so that it is still crisp. It is nicer and easier to stir fry. You can cook Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

1. You need 200 grams of Pasta.
2. You need 1 can of Canned tuna.
3. You need 3 of to 4 Umeboshi (red shiso-pickled type recommended).
4. Prepare 3 tbsp of Garlic oil -(or plain olive oil if you don't have it).
5. Prepare 3 of to 4 cloves ●Garlic.
6. You need 1 of or (to taste) ●Red chili pepper.
7. You need 1 dash of ● Umami seasoning.
8. Prepare 1 of Dried basil.

The garlic is there to transfer flavour. The pasta water and making an emulsion is really important. Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour! Japanese people like to adopt foreign dishes then make it their own with a Japanese twist.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino step by step

1. Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta)..
2. Bring plenty of water to a boil, add salt, and cook the pasta..
3. Drain the canned tuna..
4. De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick..
5. Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat..
6. Saute over low heat slowly to bring out the flavors..
7. Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly..
8. Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done..
9. Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers..

This dish is an Italian-inspired dish with some added Japanese flavor. It's a variation of our Spaghetti Aglio, Olio e Peperoncino made with Aonori [青のり] on top. Spaghetti Aglio, Olio e Pepperoncino means Spaghetti with garlic, oil and chili. Aglio e olio is a simple pasta dish that comes from Naples and its probably the easiest Italian sauce that there is. The main ingredients that go into an aglio e olio sauce are olive oil, garlic, peperoncino (or chilli flakes), parsley and some pasta water that turns everything into a smooth sauce.