
Cold buckwheat pasta with scamorza and tuna
An ideal cold pasta for summer, seasoned with buffalo scamorza, tuna in oil, and almonds. Fresh and tasty, perfect for a summer lunch or dinner.
Ingredients
- 320 grams of buckwheat pasta
320g320g - 200 grams of buffalo scamorza
200g200g - 300 grams of tuna in oil in a jar
300g300g - 80 grams of shelled almonds
80g80g - 40 grams of extra virgin olive oil
40g40g - Saltto taste
Preparation
- STEP 1 OF 8
Cook the pasta in plenty of salted water following the instructions on the package.
- STEP 2 OF 8
Once cooked, drain it and run it under cold water to stop the cooking and cool it down.
- STEP 3 OF 8
Cut the scamorza into cubes and drain the tuna from the oil.
- STEP 4 OF 8
Chop the almonds.
- STEP 5 OF 8
In a large bowl, combine the cooked pasta, scamorza, tuna, and almonds.
- STEP 6 OF 8
Adjust with salt and pepper.
- STEP 7 OF 8
Mix all the ingredients well.
- STEP 8 OF 8
Serve immediately or cover the bowl with a lid and store in the refrigerator.
Suggestions
Pot
Colander
Bowl
General Information
Storage notes
In the refrigerator
More information
It is recommended to serve immediately or store in the refrigerator until consumption. Some ingredients can be substituted according to personal preferences.
Origin
Italia, Puglia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 326.27 |
Carbohydrates (g) | 21.31 |
of which Sugars (g) | 0.5 |
Fat (g) | 18.49 |
of which Saturates (g) | 2.88 |
Protein (g) | 17.68 |
Fiber (g) | 4.48 |
Sale (g) | 0.14 |
- Proteins17.68g·29%
- Carbohydrates21.31g·34%
- Fats18.49g·30%
- Fibers4.48g·7%