Ligurian Recipes Cold Seafood Pasta
Easy, fresh and fast, cold pasta is great for lunch or dinner, and easy to make on board or at home
Ingredients:
350 g short pasta
200g fresh tuna
200g cherry tomatoes
2 cloves garlic
black pepper
4 chunks frozen hake
1 bunch parsley
a few leaves basil
extra virgin olive oil
salt
black olives
Method:
Cook the pasta according to instructions in salted water until it is al dente, drain, then dress with a good amount of olive oil. Mix it in then leave to cool in a wide-bottomed dish, so it doesn’t stick.
In the meantime, wash and cut the cherry tomatoes and let them drain from any excess juice. Add finely chopped basil leaves and a few thin slices of garlic. Let sit for at least 30 minutes. Cook the tuna and chop into pieces. In the same pan, then cook the hake and break up with a fork.
Mix everything together, with an added handful of olives, once the pasta is cool. Top with the chopped parsley and black pepper.
Serves 4.
MF
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