The Orecchiette with asparagus and tuna is an easy and quick first course. At this moment we find beautiful and well-priced asparagus, so since they are also healthy, let’s use them in our recipes. When purchasing, check that the tips are firm and compact and the stalks are firm.
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Other recipes with asparagus
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 465.10 (Kcal)
- Carbohydrates 64.85 (g) of which sugars 5.27 (g)
- Proteins 25.55 (g)
- Fat 13.75 (g) of which saturated 2.20 (g)of which unsaturated 3.17 (g)
- Fibers 4.34 (g)
- Sodium 173.87 (mg)
Indicative values for a portion of 338 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
- 5.64 oz orecchiette
- 1 red Tropea onion
- 1.1 lbs asparagus
- 1.35 tbsp extra virgin olive oil
- 2.82 oz canned tuna in oil
- 6 leaves basil
- 2 pinches fine salt
Tools
There are IconA Affiliate links in the recipe
- Kitchen Scale
- Cutting Board
- Frying Pan
- Pot
- Wooden Spoon
- Peeler
Steps
Put a pot of water on the stove. Slice the onion and sauté it with the oil in a pan, clean the asparagus stalks by peeling them with a peeler. Salt and let cook on low heat for 5 minutes, then add the tips and continue cooking for another 15 minutes with the lid, checking that it does not dry too much. As soon as they are ready, retrieve some tips for decoration while some asparagus will be removed to be blended and put back in the pan.
Add the tuna and mix everything together. Cook the orecchiette in salted boiling water and once cooked, pour them into the pan along with a little cooking water. Season well, decorate with the reserved tips, sprinkle with broken basil leaves and serve.
