Semolina spaghetti with cherry tomatoes and marinated fresh tuna

In case there was any doubt that I love it, today we make fresh pasta! With some changes, though, because instead of using wheat flour, we’ll make it with semolina to get a more rustic texture, with more fiber and protein. And also more porous, so will absorb flavors better. You will see how, in this way, the recipe for the semolina spaghetti with cherry tomatoes and marinated fresh tuna it turns out incredible and very tasty.

You already know that I always say making fresh pasta at home is very simple and the result is nothing like store-bought pasta. Also, you can take the opportunity to make it with the little ones at home, who are still on vacation. They’ll be well occupied and entertained and, with a bit of practice and the help of our KitchenAid food processor and of the KitchenAid 3-Piece Fresh Pasta Accessory Set it will be a piece of cake.

You have to try this recipe for semolina spaghetti with cherry tomatoes and marinated fresh tuna. It's a round dish full of flavor. A real delight!

Ingredients

For fresh pasta

• 300 g of semolina
• A little flour or semolina to dry the pasta
• 4 medium eggs
• A pinch of salt
• Water and salt to boil the pasta

To cook the pasta

• 300 g of fresh tuna cut into cubes
• 300 g cherry tomatoes (any variety you prefer or mixed varieties)
• 150 g arugula
• 10 g dried thyme
• 2 crushed garlic cloves
• 4 tablespoons of extra virgin olive oil
• 1/2 teaspoon of salt
• Lime or lemon zest
• Freshly ground black pepper (to taste)

Preparation

1) Preparation of marinated fresh tuna

1. Put the diced tuna, halved cherry tomatoes, thyme, crushed garlic, extra virgin olive oil, salt, and freshly ground black pepper in a bowl.
2. Stir all the marinade ingredients well so they mix and the flavors meld.
3. Cover the bowl and put it in the fridge while you prepare the spaghetti.

2) Preparation of fresh semolina pasta

1. In the bowl of your KitchenAid food processor add the eggs, semolina, and salt.
2. Fit the dough hook onto the stand mixer and knead on speed 2 for about 5 minutes. If you notice the dough is too dry, you can add a little water. Continue kneading for another 4-5 minutes.
3. Sprinkle a little flour or semolina over the countertop and take the dough out of the bowl. Knead it a little by hand and let it rest for a few minutes wrapped in plastic wrap
4. Once the time has passed, divide the dough into 4 portions, take one portion, and cover the rest again with plastic wrap.
5. With the palm of your hand, flatten the portion of dough into a rectangular shape. Dust a little flour or semolina over the dough and gently spread it over the entire portion.
6. Attach the smooth roller of the to your robot KitchenAid 3-Piece Pasta Accessory Set. Set the thickness to setting 1, select speed 2 on the machine, and feed the rectangle of dough into the roller to roll it out. If you end up with a very long rectangle, cut it in half and run each half through several times to stretch the dough. If it starts to stick a little, dust it again with a bit of flour or semolina.
7. Now set the roller thickness to 2, feed the dough, and run it through once or twice.
8. Do the same, but adjusting the thickness on number 3 and then on number 4.
9. Set aside the pasta sheets, covering them with a clean cloth, and repeat the process with the remaining portions of dough.
10. When you have all the portions rolled out, attach the spaghetti cutter roller to the KitchenAid stand mixer and feed the pasta sheets through, one by one, to cut them all.
11. With one hand, gather the spaghetti as they come out already cut, and spread them out on a lightly floured cloth so they can dry for about 20 minutes before cooking.

3) Preparation of semolina spaghetti with cherry tomatoes and marinated fresh tuna

1. Bring water to a boil in a large pot or saucepan to cook the spaghetti.
2. Take the bowl of marinade out of the fridge and heat a pan over medium heat.
3. When the pan is hot, add the tuna with the cherry tomatoes and all the juice from the marinade.
4. Increase the heat a bit (medium-high) and sauté the tuna and tomatoes, stirring gently, for about 3-4 minutes.
5. Cook the spaghetti in the pot and, as soon as they’re done, drain them well and add them to the pan with the tuna and the cherry tomatoes, stirring well for no more than 1 minute to mix everything and integrate the flavors of the marinade.
6. As soon as they’re ready, serve the pasta on 4 plates, scatter the arugula leaves on top, and grate the zest of a lime or a lemon over it. Enjoy!