Bucatini with Green Tomatoes is a dish of traditional Italian cuisine, particularly popular in the summer season. The recipe was born as a way to use still-uncooked tomatoes, with a fresh and slightly tangy flavor. Pancetta and tuna add a salty touch, while garlic and parsley provide an intense aroma. The seasoning is completed by olive oil and a light sprinkle of salt.
Heat two tablespoons of oil in a pan and brown the pancetta cut into cubes, the garlic and a small bunch of chopped parsley
When they have taken color, add the green tomatoes, seeded and cut into pieces, and the shredded tuna
Adjust the salt if necessary and let cook over low heat for 40 minutes
In a large pot bring plenty of salted water to a boil and cook the bucatini
Drain them al dente and pour them into the sauce pan
Stir and serve immediately
Recommended wines: Colli Euganei Bianco DOC Candia Dei Colli Apuani DOC Sant'Agata Dei Goti Falanghina DOC
Pan
Teaspoon
Store in the refrigerator for up to 2 days
Italia
| Energy (kcal) | 234.85 |
| Carbohydrates (g) | 27.67 |
| of which Sugars (g) | 2.34 |
| Fat (g) | 10.76 |
| of which Saturates (g) | 3.14 |
| Protein (g) | 7.97 |
| Fiber (g) | 1.08 |
| Sale (g) | 0.01 |
