In the small confinement rituals, on Wednesday evening, there is … “Top Chef”!
The candidates that we follow each week offered us simple yet delicious pasta recipes.
Today, we cook like Martin Feragus from “Riviera” spaghetti:
– 300 g of spaghetti
– 250 g of cherry tomatoes
– 125 g black Greek olives (pitted)
– 2 rusks
– 1 clove of garlic
– 1 bunch of basil
– 230 g of tuna belly in olive oil or tuna fillet in olive oil (extra virgin if possible)
– 20 large capers
Bring a pot of water to boil with a pinch of coarse salt.
In a salad bowl, cut the cherry tomatoes in 2 and season with fleur de sel, finely chop half the bunch of basil and add to the tomatoes.
Make this preparation at least 10 minutes before cooking the pasta so that the tomatoes reject their juice.
Open the can of tuna and add the marinade oil to the tomatoes.
Cut the olives and the capers into 4 and add them to the tomatoes.
Cut the tuna belly in small regular pieces.
Peel the garlic, degerm it and chop the clove with the rusks.
Cook the pasta for a minute less than the package says.
One minute before the pasta is done, add 3-4 tablespoons of the cooking water to your garnish.
When the pasta is cooked, drain it and pour it over the tomatoes with the olives, capers, etc.
Mix well and add a small handful of garlic breadcrumbs.
Two other candidate recipes here: