Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:

1. Get Pasta
2. Prepare Canned tuna
3. Take to 4 Umeboshi (red shiso-pickled type recommended)
4. Prepare Garlic oil -(or plain olive oil if you don't have it)
5. Make ready to 4 cloves ●Garlic
6. Make ready or (to taste) ●Red chili pepper
7. Take ● Umami seasoning
8. Make ready Dried basil

Instructions to make Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino:

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.

So that is going to wrap this up with this exceptional food fragrant with garlic! umeboshi and tuna aglio, olio e peperoncino recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!