Today I suggest, as a lunch idea, a very easy and of course delicious recipe, with a combination that I particularly like, namely tuna and broccoli rabe. I chose fusilloni as the type of pasta, perfect for collecting the creaminess of the broccoli rabe and the tuna. It is a nutritious, rich, and complete main course that can be prepared in just over half an hour, with an extraordinary result, and you can enjoy it both hot and cold. If you like broccoli rabe, you can also try other preparations such as broccoli rabe cream for bruschetta, canapés; or some succulent stuffed cannelloni, or a rich and tasty savory pie with mozzarella and broccoli rabe.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/2 cups fusilloni
- 1 lb broccoli rabe
- 6 oz canned tuna in oil
- 1 chili pepper (optional)
- 1 clove garlic
- to taste fine salt
- to taste extra virgin olive oil
Preparation
Boil some water. Meanwhile, wash the broccoli rabe and cut them into florets.
As soon as the water boils, add the broccoli rabe, a pinch of coarse salt, and let them blanch for 5-7 minutes at most, then drain them thoroughly.
Boil some water for the fusilloni; you might decide to use the broccoli rabe cooking water to cook the pasta.
In a large pan, sauté a clove of garlic in its skin and a chili pepper in a tablespoon of extra virgin olive oil.
As soon as the garlic is golden, add the broccoli rabe and let them sauté over high heat for a couple of minutes. Lower the heat, season with salt, cover the pan, and let them cook for about ten minutes.
Drain the tuna well from the preservation oil.
Drain the fusilloni al dente and add them to the pan with the broccoli rabe and tuna. Over low heat, mix all the ingredients for at least a couple of minutes to allow the pasta to soak up the flavors and aromas of our delicious seasoning.
Enjoy your meal
