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Rio Mare x Rummo now together is even more worth it, and with the mouth-watering, easy-to-prepare recipes, you can bring genuine Italian flavors to your kitchen.
Rio Mare: Thanks to its unique taste and excellent quality, Rio Mare has always been the number one choice for tuna lovers in Italy. It can be consumed on its own, but it can also be the perfect ingredient for numerous creative and delicious dishes.
Rummo: Pasta is an important dish in Italian gastronomy. Rummo pasta, made from durum wheat flour with higher protein content, is made unique by the Lenta Lavorazione® method. Thanks to this, Rummo pasta retains its shape and al dente texture after cooking.
PENNE RIGATE N° 66 WITH TUNA GENOVESE STYLE
INGREDIENTS
For 2 people:
If you are preparing the dish with Rio Mare tuna, pour the drained Rio Mare tuna can over the cooked pasta before serving.
· 250 g Rummo Penne Rigate nº 66
· 1 pc Rio Mare 3*80g / 250 g fresh tuna
· 1 head of onion
· 1 celery stalk
· 1 large or 2 smaller carrots
· Bay leaf and basil to taste
INSTRUCTIONS
Peel the onion and slice it thinly; chop the celery and carrots finely; then cut the tuna into uniform 1 cm (approximately half-inch) cubes.
Heat a generous amount of extra virgin olive oil in a deep pan, add the chopped celery and carrots, and sauté until they soften. Add the sliced onion and simmer for a few minutes, allowing the flavors to meld without burning. Cover and lower the heat until the onion is translucent. Add the tuna and mix together.
Throw in the bay leaf, cover, and stir every 30 minutes for 3 hours. When done, remove the bay leaf, season with salt to taste, and mix again.
Cook the Penne Rigate pasta in plenty of salted, boiling water. While the pasta is cooking, transfer the Genovese sauce to a pan. When the pasta is cooked "al dente," scoop it directly into the pan with a slotted spoon, reserving the cooking water. Sauté, mix, and allow the pasta to absorb the sauce. Add a spoonful of the pasta cooking water to finish cooking the pasta and to adjust the sauce's thickness.
Remove from heat and stir in the fresh basil. Plate the dish and add black pepper and fresh basil leaves as garnish.
The dish is served!
