This Spaghetti with Tuna in Olive Oil and Fresh Tomato is perfect for the hotter season, as we are already seeing days hitting the high 20’s – low 30’s. This pasta, though served hot, is topped with fresh sweet cherry tomatoes and purple mizuna (a peppery Japanese vegetable), and a drizzle of my homemade “Rosso” chili oil. To accompany this umami-packed dish, I poured myself a refreshing glass of San Pellegrino’s Essenza – a Pink Grapefruit and Citrus flavored sparkling water. The delicate hints of citrus fruits remind me of the days I spent traveling through Sorrento, where gigantic lemons dangle from trees throughout the countryside. With no-added sugar or calories, it’s the perfect drink to enjoy with grilled white meats or any umami-rich meal.
