Spinobelli with Fresh Tuna, Olives and Asparagus

意式细面配新鲜金鱼，橄榄和芦笋

（4 serving 四人份）

Ingredients 配料

250 g    Spinobelli                           250克    意式细面

120 g    Fresh courgettes              120克    节瓜（绿皮长南瓜）

120 g    Very fresh tuna                 120克    新鲜金枪鱼

Extra-virgin olive oil                        特醇初榨橄榄油

60 g      Black olives (Taggiasche) 60克      黑橄榄（塔加斯切橄榄）

40 g      Cherry tomatoes              40克      樱桃蕃茄

1 clove Garlic                                1头        蒜

Ground salt and pepper                 盐和胡椒

Chilli pepper                                   辣椒

Fresh parsley                                 新鲜欧芹

Fresh basil leaves                          新鲜罗勒叶

Method

1.      Cut the tuna into 1cm cubes, salt slightly and sear briefly in a well-heated frying pan with a drop of oil. Remove the tuna from the frying pan and set aside.

2.      Return the frying pan to the heat with a drizzle of oil and flavour with a slightly crushed clove of garlic, taking care not to let it burn.

3.      Add the cubed and previously fried courgettes, stoned and crushed olives, sliced cherry tomatoes and chilli pepper and cook for two minutes.

4.      In the meantime, cook the Spinobelli in plenty of boiling salted water, draining them whilst still very firm (al dente).

5.      Quickly sauté the Spinobelli in the frying pan with the other ingredients.

6.      Add the tuna cubes and chopped parsley and mix well over a high heat. Adjust the seasoning if necessary.

7.      Drizzle a little extra-virgin olive oil over the Spinobelli and garnished with the basil leaves. Serve very hot.

烹调步骤

1.      将金枪鱼切成1厘米的小块，加少许盐略腌制。放入平底锅内用少许油翻炒。将烹饪过的金枪鱼取出放在一旁。

2.      平底锅里再加少许油，将拍碎的大蒜炒香，注意不要烧焦。

3.      放入用油炒过的西葫芦丁，去核拍碎的黑橄榄，樱桃蕃茄片和辣椒，烧2分钟。

4.      同时，将意式直面放入沸盐水中煮至仍然较硬时捞出，沥干待用。

5.      将意面放入平底锅内，加入其它配菜后稍微翻炒。

6.      加入金枪鱼块、欧芹碎。用大火炒匀。适当调节咸淡。

7.      淋上少许橄榄油，用罗勒叶装饰后趁热上桌。