Difficulty: Easy
Prep Time: 1 hour
Ingredients
150g gluten-free all-purpose flour
3 tablespoons of tapioca starch
1 egg
150ml water
1 pepper
200g plum tomatoes
50g capers
200g tuna in oil
Oregano
Chili pepper
Parsley
Garlic
Olive oil
STEP 1 - Preparing pasta
Mix and knead the flour with the tapioca starch, the egg and the water. Let the dough stand for one hour covered with a tea towel.
Divide the dough into small sections, flatten them with the palm of your hand, and run them between the rollers of Atlas 150 machine starting from position 0 to position 3. Cut the dough with Linguine attachments.
STEP 1 - Preparing sauce
Finely chop peppers and tomatoes, sautè them for a few minutes in a pan with hot oil and garlic, add salt to taste. Take out the garlic, add capers, oregano and chili pepper.
Cook them for a few minutes. Remove from heat, add the drained and roughly crumbled tuna and the chopped parsley. Boil the pasta for a few minutes, dress it with sauce. Serve with pecorino cheese and fresh basil leaves.