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Spaghetto Freddo with Tuna Tartare

Difficulty
Medium
Total Time
45MIN
Ingredients

FOR THE PASTA

Spaghetti: 50 g

Salt: 2 g

Water: 2 L

Sunflower oil: 1 tbsp (for chilling tray)

FOR THE ARRABBIATA SAUCE

Cherry tomatoes: 250 g

Garlic clove: 1 (peeled and smashed)

Red chili pepper: 1 (chopped)

Tomato paste: 1 tsp

Water: 50 ml

Extra virgin olive oil: 2 tbsp

FOR THE TUNA TARTARE

Sushi-grade tuna loin: 50 g (finely diced)

Extra virgin olive oil: 1 tsp

Lemon zest: 1/2 tsp

Colatura di alici (anchovy extract): 1/4 tsp

TOMATO BREAD CRUMBS

Dehydrated tomato powder (or finely grated sun-dried tomato): 1 tbsp

Toasted bread: 1 slice (or 2 tbsp breadcrumbs)

Salt: pinch

Extra virgin olive oil: 1 tsp

Fresh mint leaves: for garnish

“This can be made for any special guest at home, and it can absolutely be enjoyed alone too,” shares Fuentes-Cardenas who recommends pairing it with “a wonderful glass” of William Fèvre Chablis Grand Cru Les Clos – perfect for the occasion. “It’s quite mineral-forward, with lots of citrus and spiced notes."
How to make Spaghetto Freddo
01.
Cook the Pasta
  • Bring water and salt to a boil.
  • Add spaghetti and cook for exactly 8 minutes and 30 seconds.
  • Meanwhile, prepare a chilled tray with sunflower oil and place in a blast chiller or ice bath.
  • Once the pasta is ready, drain and transfer to the cold tray to stop cooking.
  • Let cool completely.
02.
Prepare the Arrabbiata Sauce
  • In a pan, heat olive oil and lightly brown the garlic and chopped chili pepper.
  • Remove the garlic once golden.
  • Add cherry tomatoes and tomato paste.
  • Stir, add water to just cover, and simmer until reduced.
  • Blend the sauce and strain for a smooth consistency.
  • Set aside.
03.
Make the Tuna Tartare
  • Dice the tuna into small cubes.
  • Add olive oil, lemon zest, and anchovy extract.
  • Mix gently and keep chilled.
04.
Prepare the Tomato Bread Crumbs
  • Toast the bread and pulse in a food processor.
  • Sift and toast the crumbs again in a pan with olive oil.
  • Season with salt and let cool.
  • Stir in the dehydrated tomato powder.
05.
Plate the Dish
  • Coat the chilled pasta in cherry tomato sauce.
  • Roll into a deep plate or bowl.
  • Top with tuna tartare and a generous spoonful of tomato bread crumbs.
  • Garnish with fresh mint leaves if desired.

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