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

• 200 grams Pasta
• 1 can Canned tuna
• 3 to 4 Umeboshi (red shiso-pickled type recommended)
• 3 tbsp Garlic oil -(or plain olive oil if you don't have it)
• 3 to 4 cloves Garlic
• 1 or (to taste) Red chili pepper
• 1 dash Umami seasoning
• 1 Dried basil

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.
5. Slice the garlic cloves about 2 mm thick.
6. Put the ingredients into a pan.
7. Rip up the umeboshi with your hands, and turn on the heat.
8. Saute over low heat slowly to bring out the flavors.
9. Cook the pasta for a bit less time than indicated on the package.
10. Add to the pan and mix together quickly.
11. Transfer to serving plates, top with the tuna, sprinkle on the basil and it's done.
12. 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.

pasta, tuna, garlic, garlic, red chili pepper, basil

Taken from cookpad.com/us/recipes/168008-fragrant-with-garlic-umeboshi-and-tuna-aglio-olio-e-peperoncino (may not work)