Spaghetti with buzzonaglia, perhaps not everyone is aware of this all-Sicilian delicacy. Surely though, you already know that I am Sicilian, so for me returning home, (even if 700 kilometers away) is also about stocking up on typical products, a custom, a bit like taking a piece of my Sicily with me. Tuna buzzonaglia is a bit like saying “nothing of the pig is wasted,” the same with tuna: nothing is wasted; this is buzzonaglia. Spaghetti with buzzonaglia is a concentrate of intense yet delicate flavor at the same time, like my spaghetti, with the addition of fresh cherry tomatoes and sun-dried tomatoes, I assure you of a unique delight.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Fish
- Seasonality: All seasons
- Energy 421.90 (Kcal)
- Carbohydrates 33.93 (g) of which sugars 4.16 (g)
- Proteins 20.71 (g)
- Fat 23.79 (g) of which saturated 4.82 (g)of which unsaturated 6.18 (g)
- Fibers 3.36 (g)
- Sodium 1,869.90 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.5 tuna (Buzzonaglia)
- 5.6 oz spaghetti
- 1.8 oz sun-dried tomatoes in oil
- 5 fillets anchovies in oil
- 2.8 oz cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1.4 tsp salt
- 1 tbsp chopped parsley
- 1 clove garlic
- 1 pinch hot chili pepper
Tools
- Pan
- Pot
- Bowl
Preparation
First, put the sun-dried tomatoes in boiling water, just enough time to chop the fresh cherry tomatoes; the sun-dried ones will be ready and soft.
Quickly dry them.
Cut them into strips.
In a pan, add two tablespoons of oil with the garlic and anchovies and let them brown. After five minutes, add the fresh cherry tomatoes and the pre-cut sun-dried tomatoes.
Prepare the water for spaghetti and as soon as it boils, cook the pasta al dente. Turn off the tomato sauce, add the tuna buzzonaglia and plenty of chopped parsley.
The sauce for spaghetti with buzzonaglia is ready.
Among the many market proposals, I tried this jar of buzzonaglia bought in Sicily and I must say I am very satisfied.
Still al dente, toss the spaghetti with buzzonaglia with two tablespoons of the pasta cooking water, more parsley, and if you like, chili pepper.
Done!
Spaghetti with Buzzonaglia
Spaghetti with buzzonaglia is simple and easy to prepare, unfortunately, I must tell you that I have no alternatives to suggest here! Preparing spaghetti with tuna is not the same thing. Also delicious with tuna but an entirely different flavor. In short, it’s a must-try at least once!
Spaghetti with buzzonaglia is simple and easy to prepare, unfortunately, I must tell you that I have no alternatives to suggest here! Preparing spaghetti with tuna is not the same thing. Also delicious with tuna but an entirely different flavor. In short, it’s a must-try at least once!
