Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino

This is my husband's signature dish. The umeboshi and canned tuna go so well with the garlic-rich oil! This is an addictively delicious dish.

Ingredients: 2 servings

200 g (2 bunches)
Canned tuna
1 can
Umeboshi (red shiso-pickled type recommended)
3 to 4
Garlic oil - Recipe ID: 390334 (or plain olive oil if you don't have it)
3 tablespoons
3 to 4 cloves
●Red chili pepper
1 or to taste
● Umami seasoning
a small amount
Dried basil
To taste


1. Prepare this much umeboshi (the photo shows the umeboshi needed for 300 g of pasta).
2. Bring plenty of water to a boil, add salt, and cook the pasta.
3. Drain the canned tuna.
4. De-seed the red chili pepper, and rip into little pieces. Slice the garlic cloves about 2 mm thick.
5. Put the ● ingredients into a pan. Rip up the umeboshi with your hands, and turn on the heat.
6. Saute over low heat slowly to bring out the flavors.
7. Cook the pasta for a bit less time than indicated on the package. Add to the pan and mix together quickly.
8. Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
9. Note: If increasing the amount of pasta by 1.5 x (to 300 g), use 1 can of tuna and 4 large umeboshi plums, plus 4 1/2 tablespoons of oil, 4 cloves of garlic, and 2 to 3 chili peppers.

Story Behind this Recipe

I made the pasta dish that my husband makes for me on his days off using my garlic oil, and it was delicious.