Anelletti or anellini are a type of pasta typical of the Palermo area. Today I used them to prepare a pasta salad or cold pasta: Sicilian anelletti with tuna, cherry tomatoes, olives, and capers.
The cold pasta with tuna, cherry tomatoes, olives, and capers is light, summery, and tasty.
Quick: the only thing to cook is the pasta; the rest is added raw!
It’s important to know that canned tuna in oil has a higher energy content compared to fresh due to the calories of the preserving liquid, while the calorie and noble fats content remains unchanged.
To avoid this, you can buy it natural or drain it well and season it with a drizzle of extra virgin olive oil.
Recently, I found a light canned tuna at the supermarket containing very little extra virgin olive oil and 60% less fat compared to the traditional product in olive oil. I find it great as it’s more compact than the naturally preserved one.
Like other canned products in oil, it should be consumed occasionally.
The Sicilian anelletti with tuna, cherry tomatoes, olives, and capers are a one-dish meal that concentrate the characteristics that distinguish a balanced meal in a single course.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 1/2 cups Sicilian anelletti
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- basil (about 8 large leaves)
- 4 sun-dried tomatoes (if in oil, well-drained)
- 2 tsps lemon juice
- black olives in brine (pitted)
- to taste salted capers
- 2 cans of tuna 60 g (natural or drained)
Tools
- 1 Bowl or Salad Bowl
- 1 Chopper or Mixer
Preparation
Watch the reel on Instagram → HERE.
Cook the pasta, rinse it thoroughly under running water to cool it, and let it drain well.
How long should anelletti cook?
Some packages indicate a single cooking time [boiling] others double cooking [boiling + oven].
For my anelletti salad, I bought a package with a single cooking time [boiling] and cooked them al dente; otherwise, you need to test.Pour the pasta into a large bowl or salad bowl.
Grind the pepper over the pasta.
Drizzle with raw olive oil and mix.Select and wash the basil leaves.
Let them drain in a colander.
Dry them on a sheet of kitchen paper.Pour into the mixer:
• sun-dried tomatoes;
• basil;
• lemon juice;
and chop.
! when preparing pesto, the mixer should be pulsed and not run continuously to avoid overheating the blades.The mixture remains somewhat coarse.
Pour the mixture over the pasta and mix.
Drain and rinse the olives.
Rinse and squeeze a handful of capers and chop finely with a knife.Add to the bowl with the pasta:
• tuna;
• olives;
• capers;
and mix.Grind a bit more pepper and add the basil leaves.
Plate up.
Your Sicilian anelletti with tuna, cherry tomatoes, olives, and capers are ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start your meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your meal plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG in general and especially on SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it’s correct to share your photos of the recipes by indicating the source, i.e., linking the blog where the entire recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE AMOUNT OF WORK BEHIND IT.
Thank you.
