RECIPE CREATED BY CHEF MIGUEL AGUILAR
Knife Fight winner (TV cooking reality competition)
SURFISH BISTRO RESTAURANT NY
@surfish_bistro / www.surfishbistro.com
Chef Miguel made this delicious gourmet dish with Spaghetti Nero, caviar and our own Schwarz & Weiss top-of-the-line #YellowfinTunaBelly 👉 Order yours #TunaBelly at www.schwarzweissgroup.com
INGREDIENTS:
- 1/4 c. extra-virgin olive oil
- 4 cloves garlic, smashed
- 1 can tuna belly
- 1 cup marinara sauce
- 1 (28-oz.) can of diced tomatoes
- 1/2 c. kalamata olives, pitted
- 1/4 c. capers
- 1/2 tsp. aji panca
- 1/2 tsp. aji amarillo
- Kosher salt
- 1 lb. spaghetti (squid ink if possible)
- Freshly grated parmesan cheese for serving
- Fresh cilantro or parsley
DIRECTIONS:
- In a large skillet over medium heat, heat the oil. Add garlic and cook until fragrant, about 1 minute.
- Add tuna belly and cook until fragrant, 1 minute more.
- Add marinara sauce, tomatoes, olives, capers, aji panca, and aji amarillo. Bring to a boil, reduce heat and let simmer for 15 minutes.
- Meanwhile, cook pasta until al dente according to package directions in a large pot of boiling salted water. Drain and add sauce, tossing until coated. Sprinkle with parmesan cheese
PREPARATION:
Watch the video and Enjoy!
