RomanItalian
Pasta alla Trasteverina
by Cucina con Ruben · 548K subscribers on YouTube
A Roman pasta dish from Trastevere with mushrooms, anchovies, tuna, and tomato passata — simple and full of flavor.
- Difficulty
- easy
Ingredients
10 items- Champignon MushroomsSliced
- Olive OilA splash
- ButterA knob
- SaltTo taste
- 1 pcsGarlic1 clove
- Chili PepperTo taste
- 2 pcsAnchoviesAnchovy fillets
- Tomato PassataAbout 200–300 ml
- PastaAny short pasta, e.g., penne
- Tuna in OilCanned tuna in oil, drained
Method
- Slice the mushrooms.
- In a pan, heat a splash of olive oil and a knob of butter. Add the mushrooms and fry; salt only at the end to avoid them releasing water. Set aside.
- In the same pan, add a little more oil, garlic, chili, and two anchovies.
- Add the tomato passata and let it simmer.
- Cook the pasta in boiling salted water.
- Add the reserved mushrooms and some tuna (in oil) to the sauce.
- Drain the pasta and toss with the sauce. Serve.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
